Ingredients:
- 500g linguine
- 10 cherry tomatoes
- 1 onion, sliced
- 150–200g fresh spinach leaves
- Salt
- Pepper
- Olive oil
For the Linguine:
- In a pot of boiling salted water, cook the linguine to your desired doneness.
- Once cooked, drain and transfer the pasta to a large bowl.
For the Cherry Tomatoes:
- Preheat the oven to 180–190°C (350–375°F).
- Slice the cherry tomatoes in half and place them on a baking tray.
- Add the sliced onion, season with salt and pepper, and drizzle with olive oil.
- Roast in the preheated oven for 25–30 minutes without stirring, to prevent the tomatoes from breaking apart.
For the Spinach:
- Wash the spinach leaves thoroughly and drain them in a colander.
Assembly:
- While the linguine is still hot, add the spinach leaves to the bowl and toss well until the spinach wilts.
- Add the roasted cherry tomatoes and onion along with all the juices from the baking tray.
- Gently toss everything together to combine.
Serve and Enjoy:
This simple yet elegant dish combines the natural sweetness of roasted cherry tomatoes with the earthy freshness of spinach, all brought together by the silky strands of linguine. Perfect for a quick dinner or a special occasion, it’s a celebration of wholesome flavors in every bite!
