Friday, February 8, 2008

Penne with Tomatoes and Spinach

Serves 4

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

Parmesan cheese.

* 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)

Reviewed 5/30/2017

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