Rustic Italian Roasted Tomato Penne

Al dente penne tossed in a vibrant sauce of blistered pantry tomatoes, confit garlic, and fresh baby spinach.

Ingredients

• 250g Penne Pasta
• 500g Tomatoes, halved
• 3 cups Baby Spinach
• 4 cloves Garlic, smashed
• 0.25 cup Extra Virgin Olive Oil
• 1 tsp Balsamic Vinegar
• 0.33 cup Parmigiano-Reggiano, freshly grated
• 0.25 cup Fresh Basil Leaves

Instructions

1. Preheat the oven to 425°F (220°C). Arrange tomatoes and smashed garlic on a baking sheet. Drizzle with 2 tablespoons of olive oil and a pinch of salt. Roast for 20 minutes until the tomatoes are blistered and juicy.
2. Bring a large pot of salted water to a boil. Cook the penne 1 minute less than the package instructions for perfect al dente. Reserve 1/2 cup of starchy pasta water.
3. Remove the roasted garlic from the skins and mash them into the roasted tomato juices on the tray.
4. In the pasta pot (off the heat), combine the penne, the roasted tomatoes/garlic mixture, balsamic vinegar, and the remaining olive oil.
5. Add the baby spinach and half of the pasta water. Stir vigorously for 1-2 minutes; the heat from the pasta will wilt the spinach and the pasta water will emulsify with the oil to create a silky sauce.
6. Garnish with grated cheese and hand-torn basil. For the toddler, chop the spinach and pasta into smaller, manageable pieces.

Cuisine: Italian

Suitability: Vegetarian

Prep Time: 10 mins

Cook Time: 25 mins

Serving Size: 3

Meal Type: dinner