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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  1. 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!

  2. 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?

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

  4. this was easy & good! fun night! :)