Cheers to making it through the week. Even though we had the Columbus Day holiday on Monday, this week hit me like a ton of bricks. No marathon tomorrow, thank goodness. The fiance was extra nice to me and cooked this delicious meal one night as I burned the midnight oil staring at my laptop screen and fighting through my writer’s block. I made all my deadlines and even had a little time to check out Harvard’s 375th birthday bash – a delightfully high and lowbrow affair, with Yo-Yo Ma and a ridiculously ginormous Flour cake in the shape of an “H”, not to mention the intermittent downpours in between.
This pasta dish is delectably simple – a buttery sauce with notes of garlic and bursty cherry tomatoes. Tossed with tiny pasta, fresh spinach, and a dusting of parmesan to finish.
2 cups cherry tomatoes, halved
1/2 medium red onion, diced
1/4 c. crushed tomatoes (optional)
a few cloves of garlic, minced
a few sprigs fresh thyme – leaves minced
2 tbsp butter
pinch of red pepper flakes
salt and fresh ground black pepper to taste
1/2 c. grated parmesan
1/2 lb. pasta
Heat butter until melted and bubbly – add onion, garlic, and red pepper flakes. Saute until fragrant, add cherry tomatoes and thyme. Season with salt and pepper, cook until tomatoes break down into the sauce. Stir in crushed tomatoes and simmer.
In the meantime, cook the pasta until al dente. Drain, and add to the simmering sauce. Turn off heat. Add cheese and spinach, toss and let the heat of the pasta and sauce wilt the spinach.
Take a break and enjoy.