July 31, 2022

Pasta With Tomatoes And Spinach

Some recipes come from cookbooks, some from YouTube videos—but the most special ones, I believe, are born in our own kitchens, quite by accident.

It was one of those grey, rainy evenings here in the UK. I had just returned from work, the kids were hungry, and I hadn’t planned a thing for dinner. You know those moments where you open the fridge and hope it magically has an answer? That evening, it did.

I found a handful of cherry tomatoes that were just beginning to wrinkle. A bag of baby spinach I had picked up two days ago. And, of course, pasta—my pantry staple, my weeknight savior. I didn’t have a fancy sauce, no cream, no cheese sauce—but what I had was garlic, olive oil, and a little imagination.

So I began. As the pasta boiled away gently, I heated olive oil in a large pan and tossed in the minced garlic. That aroma—warm, nutty, inviting—started to fill the kitchen. I halved the tomatoes and added them in, letting them burst and sizzle, releasing their sweet juices. A sprinkle of salt and pepper brought everything to life.

Then came the spinach, which wilted down so gracefully, folding into the tomato-garlic goodness. I added the cooked pasta and a splash of pasta water—just enough to bring everything together in a light, silky coating. The final touch? A generous handful of grated cheese and a dash of red chili flakes.

I served it hot, straight from the pan, with the steam curling up like a hug. The kids loved it. I loved it. And since that day, this Pasta with Tomatoes and Spinach has been one of my most treasured “accidental recipes.”

It’s simple. It’s fresh. It’s what I call a bowl of comfort—straight from the fridge and heart.

Table of Contents

What Makes This Pasta Special?

This dish is all about simplicity. You don’t need cream or a complicated sauce—just the goodness of sautéed garlic, ripe tomatoes, and tender spinach. The pasta soaks up all the fresh flavors, and a final sprinkle of cheese adds the perfect finishing touch.

Ingredients:

Pasta – 200g (penne, fusilli, or spaghetti)

Olive oil – 2 tbsp
Garlic – 3 cloves, minced
Cherry tomatoes – 2 cups, halved (or 2 medium tomatoes, chopped)

Baby spinach – 2 large handfuls (about 100g)
Salt – to taste
Black pepper – ½ tsp

Red chili flakes – ½ tsp (optional)
Grated Parmesan or vegan cheese – for topping
Pasta water – ¼ cup (reserved)

Step-by-Step Recipe:

Step 1: Cook the pasta
Boil a large pot of salted water and cook pasta according to the package instructions until al dente. Reserve ¼ cup of the pasta water before draining.

Step 2: Sauté the garlic
In a large skillet or pan, heat olive oil over medium heat. Add minced garlic and sauté for 30–40 seconds until fragrant—don’t let it brown.

Step 3: Add tomatoes
Add the halved cherry tomatoes to the pan and cook for 4–5 minutes until they soften and release their juices. Season with salt, pepper, and red chili flakes.

Step 4: Add spinach
Toss in the baby spinach and stir until wilted. If the mixture looks dry, add a splash of the reserved pasta water to help everything combine.

Step 5: Combine with pasta
Add the cooked pasta to the skillet and toss everything together until well combined. Adjust seasoning as needed.

Step 6: Serve and enjoy
Top with grated cheese and serve warm. You can add a drizzle of extra virgin olive oil for extra richness.