Here is one of my favorite summer pasta dishes! It is a great way to use up all of the fresh tomatoes you are finding at the market or growing in your garden.
What makes this dish so fresh and summery are the tomatoes. I like to use cherry tomatoes and cook them down or “melt” them on the stovetop while the pasta is cooking for a quick and fresh sauce. You can use any color tomatoes you have on hand and any other vegetable you love. Spinach and artichokes are my favorite combo!
Pasta with Fresh Tomatoes, Artichokes and Spinach
Ingredients
- 4 oz curly pasta (or your favorite)
- 1 tablespoon good olive oil
- 2 shallots, thinly sliced
- 2 cloves of garlic, pressed
- 12 cherry tomatoes
- 1/2 cup good white wine
- 1 cup artichoke hearts, cut in half or quarters
- 1 cup baby spinach
- Salt and pepper, to taste
Instructions
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Get the pasta going.
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Heat the olive oil in a pan with sides over medium heat. Add the shallots and garlic and cook for 2 minutes.
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Add the tomatoes and cook until they start to burst and then press them down. Season with salt and pepper.
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Add the white wine to deglaze the pan.
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Add the artichokes and spinach and cook until the spinach is wilted.
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Add some pasta water to keep the sauce glossy. Add the pasta and stir together. Serve and enjoy!