Quick Spaghetti with Garlic-Chili Oil, Roasted Cherry Tomatoes, and Spinach
Quick Spaghetti with Garlic-Chili Oil, Roasted Cherry Tomatoes, and Spinach
Ingrediënten
- 200 g spaghetti
- 2-3 cloves garlic, finely chopped
- 1/2 tsp chili flakes
- 2 tbsp olive oil
- 250 g cherry tomatoes, halved
- 100 g spinach
- Zest of 1 lemon
- 40 g Parmesan cheese, grated
- Salt and pepper to taste
Bereidingswijze
Cook the Pasta
Fill a large pot with salted water and bring to a boil. Cook the spaghetti until al dente according to package directions. Drain and reserve a splash of the cooking water.
Garlic-Chili Oil
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and chili flakes and cook 1-2 minutes until fragrant, being careful not to burn.
Roast the Tomatoes
Spread the cherry tomatoes on a baking sheet lined with parchment paper, drizzle with a little oil and salt. Roast in a preheated oven at 200°C (about 392°F) for 10-12 minutes until they burst and sweeten.
Finish the Sauce
Add the spinach to the garlic-oil pan and cook 1-2 minutes until wilted. Toss in the cooked spaghetti, add the roasted tomatoes, and mix everything together. Add lemon zest and season with salt and pepper.
Serve
Immediately sprinkle with Parmesan cheese and serve.
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