It’s dead week, which means you might not have much time for cooking. But, this recipe consists of only two special ingredients, pasta and cherry tomatoes, the rest you might already have in your pantry. After that it’s pretty much as easy as mac and cheese. Ingredients: 1 box of linguini pasta 1 pint of cherry tomatoes 1 bag of spinach 2 cloves of garlic (or pre-minced garlic) 1 lemon (optional) One bottle of Pinot Grigio (also optional)
- First, boil water and cook your linguini according to box directions. While waiting for water to boil, answer some emails, finish that discussion post or listen to a podcast. NPR has some great ones right now. There’s one about Rory from “Gilmore Girls” not actually being a good journalist, or an in-depth interview with “Star Wars” actress Carrie Fisher, dishing about her show business life and her lovelife offscreen. Anyways, back to pasta.
- While the pasta is cooking, add butter to a skillet, and two cloves of minced garlic. You can use your own cloves, or because you have a lot of stuff going on at the moment, use pre-minced garlic. I won’t judge. Cook for three minutes, stirring frequently.
- After that, add the cherry tomatoes and salt to the skillet. Stir frequently and keep over medium low heat until tomatoes start to wilt.Tomatoes have many health benefits, including vitamins C, K, A, E and sometimes B6. What a better way to eat your vegetables than simmering them in garlic butter.
- About a minute before the pasta is done cooking, I threw in some spinach.
- Drain pasta, reserving some pasta water. I usually take a coffee mug to scoop out a about three tablespoons worth of water before draining. Add pasta to pan of tomatoes, along with pasta water. Toss together over medium-low heat until incorporated.
- After that you can experiment. I sprinkled basil, parmesan and squeezed a slice of lemon this time around.
