The chervil makes this dish particularly interesting. This said, I have made and enjoyed this dish on several occasions when I have not had chervil on hand and have thus omitted it. And while fresh tomatoes are indeed preferred, I have also made this successfully using Muir Fire Roasted Tomatoes (diced - drain juice and reserve for another use).
Preheat oven to 450 degrees F.
Bring a large pot of water to a boil
8 plum tomatoes, cored and halved lengthwise
1 T olive oil
and put in baking dish cut sides up. Put in oven and cook for 20 minutes or until tomatoes collapse.
In a skillet heat
1 ½ t olive oil
3 cloves garlic, finely chopped
½ pound fresh spinach, washed, de-stemmed and coarsely chopped
Sauté for 1 minute, stirring. Set pan aside.
Meanwhile, cook according to instructions on package
1 pound* penne.
Just before pasta is done, dip a measuring cup into the kettle and reserve ½ cup water from pasta.
Drain the pasta and return quickly to the pot. Do not rinse. Add the tomatoes, spinach and:
½ c Parmesan cheese, freshly grated
2 T fresh chervil, chopped
Toss lightly but thoroughly and divide among four individual pasta bowls or plates. Serve with extra
* May 2017: I find I am using less pasta and more sauce these days. 6 oz of pasta would be plenty for Ed and me. For more guidance see HOW MUCH PASTA TO COOK (bottom of post)