Ingredients
- 225 gm spaghetti
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 pint (about 2 cups) cherry tomatoes
- 4 cups fresh spinach leaves
- salt and black pepper to taste
- 1/4 tsp red chili flakes
- parsley for garnish
- Grated Parmesan cheese
Method
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta cooking water before draining.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the halved cherry tomatoes to the skillet. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and release their juices.
- Season with salt, freshly ground black pepper, and red pepper flakes (if using). Add the fresh spinach leaves to the skillet. Cook for an additional 2-3 minutes, stirring, until the spinach wilts and reduces in volume.
- Add the cooked spaghetti to the skillet with the sauce. Toss to combine, adding reserved pasta cooking water a little at a time to achieve the desired sauce consistency.
- Divide the pasta among serving plates. Garnish with chopped fresh basil or parsley. Top with grated Parmesan cheese, if desired.