Saturday, April 23, 2011

Orecchiette with Roasted Tomatoes, Roasted Garlic, and Spinach

This pasta dish has everything that I love - roasted tomatoes (I love tomatoes in any form, but roasting them really concentrates the flavors), roasted garlic, spinach, and pasta. Can't go wrong!

My sister and I cooked this one together when she was home for a visit last week. Easy to throw together after putting the baby to bed, and wonderful with a nice cold, crisp glass of chardonnay (Estancia, to be exact).


  • 8 oz orecchiette pasta, cooked to al dente. Save some of the pasta water when draining the pasta.
  • 6 Roma tomatoes
  • 1 bulb roasted garlic
  • 8 oz baby spinach
  • Salt and pepper
  • Olive oil
  • 1/3 c shredded cheese; we used an equal mix of Parmesan and Pecorino-Romano.
  • Cut the tomatoes into quarters, toss with olive oil, salt, and pepper. Roast in a large baking dish (large enough to use for serving the pasta) on 400 degrees for 30 minutes.
  • Once the tomatoes are done, add the pasta, whole roasted garlic cloves, and spinach to the dish. Toss.
  • Add some of the pasta water, the cheese, salt and pepper to taste, and toss again. Serve.
So easy, fresh, and delicious!

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Denine - The Bicycle Chef said...

Beautiful photo, and a super easy ingredient and directions list! I will definately put this into my rotation! Thanks for the idea. How's it going with the baby, by the way? Hope you are cooking, eating and sleeping well!

Mary Ellen said...

Thanks!! I love simple dishes like this... I made a great one-pot Latin chicken dish I'll be blogging soon that I will definitely keep in the rotation. Baby is great! She sleeps 11-12 hours a night! 9.5 months already - time flies. How is your little one?

Patsyk said...

I love how such simple ingredients come together to make a delicious and satisfying meal!

Stacy said...

this was easy & good! fun night! :)