Fresh Tomato Pasta

FRESH TOMATO PASTA

{ A SIMPLE, FRESH DINNER OF SWEET SUMMER TOMATOES TOSSED WITH PASTA AND SPINACH AS A NO-COOK VEGGIE-FILLED SAUCE. THIS EASY PASTA DISH IS A SUMMERTIME FAVOURITE! }

AMY CHATWIN

Contributor: Amy Chatwin

{ INGREDIENTS }

150 grams (5 ounces) dry gluten free pasta

500 grams (generous 1 pound) mixed cherry/grape tomatoes

4 cups baby spinach

1 tablespoon garlic-infused olive oil

1/2 teaspoon salt

1/2 teaspoon fresh ground black pepper

60 grams feta, crumbled

{ METHOD }

Halve the tomatoes and set aside.

Cook gluten free pasta according to instructions on the packet. In the last minute of cooking add the baby spinach leaves.

Once pasta is cooked, drain, reserving about 1/3 cup of pasta cooking liquid.

Add tomatoes to pasta along with olive oil, salt and pepper. Toss very well. Add some of the reserved cooking liquid to loosen everything up if required.

Serve with feta crumbled on top.

Prep time:  
Cook time:  
Total time:  
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