Aglio Olio Pasta (with Cherry Tomatoes and Spinach)

This is the easiest pasta dish you can ever make. A firm lunch time favourite at Nomsies Kitchen!

Hello, how are you?

I hope everything is going well for you. I have been busy in the kitchen experimenting with some bread recipes. I hope to have the post done and up by the end of this week.

Meanwhile, I am sharing this recipe for Aglio Olio Pasta. I added in some cherry tomatoes and spinach, just because I like my veggies. Purists will say it is not true aglio olio pasta but hey, it works for me. Gives good colour too!

I know I just shared a recipe for sausage and bacon pasta last week. Don’t quite know why I am in such a mood for pasta.

A good (and also non-purist) twist to this dish is to add some tuna in just after you have sauté the garlic. Good for all you runners out there who need your protein!

Of course I added more basil in as well. Just to show off and make use of my little basil plant that is still alive!

Recipe for Aglio Olio Pasta (with Cherry Tomatoes and Spinach)

Prep Time: 5 minutes/ Cooking time: 15 minutes / Serves 3

Ingredients

300gm Spaghetti

3 cloves Garlic (sliced thinly)

1 tsp Chili Flakes

¼ tsp Dried Oregano

2 tsp Granulated Chicken Stock (in powder form)

1 tsp Salt

1 tsp Black Pepper

100gm Spinach

8 Cherry Tomatoes

2 Tbsp Extra Virgin Olive Oil

7-8 Basil Leaves (roughly torn up)

Method

1. Cook the pasta in a pot of salted water according to the package instructions.

2. Heat the oil in a deep pan. Once hot, sauté the garlic slices until it is fragrant. Before it browns, add in the chilli flakes and oregano. Use the palms of your hands to crush up the oregano to release its aromatic oils before adding into the pan. If 1 teaspoon of chilli flakes is too spicy for you, reduce it.

3. Add in the cherry tomatoes and sauté for about a minute. Next, add in the cooked and drained pasta followed by the spinach. Stir everything through evenly. Add some of the pasta water in so that it is not too dry. Season with granulated chicken stock, salt and some black pepper. Switch off the heat and add in the basil leaves. Toss through and serve.