Garlic and Olive Oil Pasta with Roasted Cherry Tomatoes and Spinach

This delightful twist on the classic Italian 'Olio e Aglio' pasta features the richness of garlic-infused olive oil, complemented by the sweetness of roasted cherry tomatoes and the freshness of spinach. The dish is not only quick and easy to prepare, but also highlights the balance of traditional flavors with a creative touch that elevates it to a new level. Perfect for a light lunch or dinner, it meets vegetarian dietary requirements and is packed with flavor.

Ingredients:

• 200g spaghetti
• 4 tablespoons extra virgin olive oil
• 4 cloves garlic, thinly sliced
• 250g cherry tomatoes, halved
• 150g fresh spinach
• 1 teaspoon red pepper flakes
• Salt to taste
• Freshly ground black pepper to taste
• Grated Parmesan cheese (optional, for serving)
• Fresh basil leaves for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. On a baking sheet, toss the cherry tomatoes with 1 tablespoon of olive oil, salt, and pepper. Roast in the oven for about 15-20 minutes until they are caramelized and soft.
3. Meanwhile, cook the spaghetti according to package instructions in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water, then drain the pasta.
4. In a large skillet over medium heat, add the remaining 3 tablespoons of olive oil. Once hot, add the sliced garlic and red pepper flakes. Sauté until the garlic is golden and fragrant, about 2-3 minutes, being careful not to burn it.
5. Add the cooked spaghetti to the skillet and toss to coat in the garlic oil. If the pasta seems dry, add a little reserved pasta water until you reach the desired consistency.
6. Fold in the roasted cherry tomatoes and fresh spinach, allowing the spinach to wilt slightly. Season with additional salt and freshly ground black pepper to taste.
7. Serve immediately, garnished with freshly grated Parmesan cheese and basil leaves if desired.