Pasta, spinach & cherry tomatoes

Pasta, spinach & cherry tomatoes(2)

I think pasta is always at its best when kept simple – a dollop of good virgin olive oil, sea salt and possibly a dash of garlic.  However, there are times when we all crave a rich tomato sauce and that’s good too, why not?  All said and done,  pasta, olive oil and garlic have a long lasting relationship and remain best buddies.  I have added some cherry tomatoes and spinach to Conchiglie (that’s what I had in the cupboard – Penne is fine too) and the best part is this should take you very little time to put together.  I used fresh spinach which is better in a simple pasta dish – wash and cook and then chop roughly… enjoy!


250 grams Conchiglie
250 grams spinach, cooked and chopped
250 grams cherry tomatoes, halved
3 cloves of garlic, sliced
3 tablespoons olive oil
1 teaspoon oregano
Sea salt


  1. Fry the garlic in olive oil until pale golden
  2. Add halved cherry tomatoes and salt and fry on medium/high heat for about 3 minutes
  3. Add spinach and oregano and fry for a further 2 minutes
  4. Boil pasta and add to spinach and tomatoes – stir and fry for a couple of minutes to blend

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