- Spinach spaghetti
- Fresh organic tomato
- 1 clove garlic
- 2 Tbsp grated parmesan
- Cold pressed olive oil
- Sea salt and cracked pepper
What makes this dish is the roasted tomato. Slow roasting a tomato in the oven brings a different level of flavor to a standard pasta-with-tomatoes-dish. Tomatoes are at the end of the season now, and are very juicy. Slow roasting them retains the freshness and moisture.
Preheat the oven to 400 F. Slice a tomato into fourths. Place on an oven safe baking dish and lay the cut side up. Place in the oven for 30-35 minutes.
Boil water, add the spinach pasta and cook al dente (for 7 minutes depending on the thickness of the pasta). Drain (but do not rinse). After draining, immediately toss into a pot lightly covered with olive oil. Cut 1 garlic clove in into small pieces and stir into the pasta.
Move the pasta to a serving dish. Top with slices of tomato, fresh grated parmesan cheese. Add sea salt and cracked pepper, and drizzle with olive oil if desired.