Oven Roasted Tomato & Spinach Pasta: A Taste of Sunshine

There are certain dishes that, once created, instantly become a permanent fixture in your culinary repertoire – the kind you can whip up on a weeknight with confidence, knowing it will deliver comfort and flavor every single time. This Oven Roasted Tomato & Spinach Pasta is precisely one of those gems for me. It sprung from a moment of pure kitchen intuition, a happy accident born from knowing which ingredients sing in harmony. The process of slow-roasting the tomatoes until they’re intensely sweet and concentrated, then gently wilting the spinach with aromatic garlic and butter, creates a flavor base that’s utterly sublime. It’s the kind of dish that reminds you that simple, honest ingredients, treated with a little care, can yield extraordinary results.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 90 minutes (for roasting tomatoes) + 10 minutes (for spinach and pasta assembly)
• Total Time: 1 hour 40 minutes
• Servings: 1-2
• Yield: One serving of pasta
• Dietary Type: Vegetarian (can be adapted)

Ingredients

Here’s what you’ll need to bring this delightful dish to life:

• Penne Pasta: 1 cup, cooked
• Oven Roasted Tomatoes: 1/4 cup, chopped (prepare ahead as per instructions below)
• Cooked Spinach: 1/4 cup (from approximately 3 cups uncooked spinach)
• Parmesan Cheese: 1/4 cup, grated
• Butter: 4 tablespoons
• Olive Oil: 1 teaspoon
• Garlic Clove: 1, minced
• Salt: To taste
• Black Pepper: To taste
• Dried Basil: 1 teaspoon

Equipment Needed

• Baking sheet (non-stick recommended)
• Small saucepan
• Tongs
• Pot for cooking pasta
• Measuring cups and spoons

Instructions

The beauty of this dish lies in its two-part preparation, allowing the flavors to develop beautifully before coming together in a harmonious finale.

Step 1: Roasting the Tomatoes

1. Begin by preparing the oven roasted tomatoes. Slice small tomatoes (like cherry or grape tomatoes) and arrange them in a single layer on a non-stick baking sheet.
2. Sprinkle the tomatoes generously with salt and pepper. Add the dried basil and gently toss to coat.
3. Preheat your oven to 175 degrees Celsius (350 degrees Fahrenheit).
4. Bake the tomatoes for 90 minutes, or until they are wonderfully shriveled and their juices have concentrated. This slow roasting process transforms their sweetness and intensifies their flavor. Once roasted, set them aside.

Step 2: Preparing the Wilted Spinach

1. While the tomatoes are roasting (or if you’ve prepared them ahead of time), it’s time to prepare the spinach. In a small saute pan, melt 2 tablespoons of butter over medium heat.
2. Add the olive oil to the pan. Once the butter is melted and shimmering, add the minced garlic clove.
3. Lightly saute the garlic for about 30 seconds until fragrant, being careful not to let it brown.
4. Add the raw spinach to the pan. Using tongs, toss the spinach with the garlic and butter for a few minutes until it is just wilted. Don’t overcook it; we want it to retain some vibrancy.
5. Set the wilted spinach aside.

Step 3: Cooking the Pasta and Assembling the Dish

1. Bring a pot of boiling water to a rolling boil. Add a generous pinch of salt.
2. Add the penne pasta to the boiling water and cook according to the package directions until al dente.
3. Once cooked, drain the pasta, but do not rinse it. Rinsing pasta can remove the starch that helps the sauce adhere.
4. Return the drained pasta to the same pot you used for cooking it.
5. Add the remaining 2 tablespoons of butter to the pot with the pasta.
6. Add the prepared chopped oven roasted tomatoes and the wilted spinach to the pot.
7. Now, add the grated parmesan cheese.
8. Toss all the ingredients together gently until the butter has melted, coating the pasta, tomatoes, and spinach, and the cheese has started to create a light sauce.
9. Season with salt and pepper to taste. Give it a final toss to ensure everything is evenly distributed.

Expert Tips & Tricks

• Tomato Roasting is Key: Don’t rush the tomato roasting process. The longer they roast at a lower temperature, the more intensely sweet and flavorful they become. If you find your oven runs hot, you might need to adjust the temperature slightly or watch them more closely to prevent burning.
• Spinach Wilting Technique: When wilting spinach, use tongs to continually move it. This ensures even cooking and prevents it from becoming mushy. You’re aiming for a vibrant green, just-wilted texture.
• Pasta Starch is Your Friend: The starchy water left behind from cooking pasta is a fantastic emulsifier. While we’re not adding it directly in this recipe’s assembly, the residual starch on the pasta itself will help bind the butter, cheese, and vegetables.
• Cheese Quality Matters: For the best flavor, use a good quality Parmesan cheese. The nutty, salty notes of real Parmigiano-Reggiano will elevate this simple dish considerably.
• Make-Ahead Components: The oven roasted tomatoes can be made a day or two in advance and stored in an airtight container in the refrigerator. The wilted spinach can also be prepared ahead and gently reheated before adding to the pasta. This makes weeknight assembly even quicker.

Serving & Storage Suggestions

This Oven Roasted Tomato & Spinach Pasta is best served immediately, hot from the pot. The warmth melts the parmesan and melds the flavors beautifully. Garnish with a little extra fresh basil, if you have it, or a final dusting of Parmesan.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a saucepan over low heat, stirring occasionally, or in the microwave. You may want to add a splash of water or olive oil when reheating to revive the moisture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	945.7 kcal
Calories from Fat	540 g
Total Fat	60.1 g	92%
Saturated Fat	34.5 g	172%
Cholesterol	144.1 mg	48%
Sodium	721.6 mg	30%
Total Carbohydrate	87.7 g	29%
Dietary Fiber	12.6 g	50%
Sugars	1.5 g	6%
Protein	18.8 g	37%

(Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes used.)

Variations & Substitutions

• For a Creamier Sauce: Before adding the pasta, you can stir in a tablespoon or two of heavy cream or a dairy-free alternative like cashew cream into the butter, garlic, tomato, and spinach mixture.
• Add Protein: Grilled chicken, shrimp, or even some cannellini beans would be a welcome addition to make this a more complete meal.
• Spice it Up: A pinch of red pepper flakes added with the garlic can bring a lovely warmth.
• Herb Variations: Fresh oregano or thyme can be used alongside or instead of basil for a different aromatic profile.
• Gluten-Free Option: Use your favorite gluten-free pasta. Ensure it’s cooked al dente to avoid it becoming mushy.

FAQs

Q: Can I use fresh tomatoes instead of oven-roasting them?
A: While you can, oven-roasting is crucial for developing the intense, sweet flavor that defines this dish. Using fresh tomatoes would result in a different, less concentrated taste.

Q: How do I prevent the spinach from becoming watery?
A: Ensure you drain the wilted spinach very well before adding it to the pasta. Gently squeezing out excess moisture can also help.

Q: What type of pasta is best for this recipe?
A: Penne is a great choice because its tubular shape holds the sauce and bits of tomato and spinach well. Other short pasta shapes like rotini, farfalle, or fusilli would also work beautifully.

Q: Can I make the roasted tomatoes ahead of time?
A: Absolutely! Roasted tomatoes can be made up to 2 days in advance and stored in an airtight container in the refrigerator.

Q: Is this recipe suitable for a quick weeknight meal?
A: The roasted tomatoes do take 90 minutes, but this can be done ahead of time. Once the tomatoes are ready, the rest of the dish comes together in about 10-15 minutes, making it very manageable for a weeknight.

Final Thoughts

This Oven Roasted Tomato & Spinach Pasta is more than just a meal; it’s a testament to the magic that happens when simple ingredients are treated with a touch of time and attention. It’s the kind of dish that brings a little sunshine to your plate, even on the greyest of days. I encourage you to give it a try, savor the process, and discover the deep, satisfying flavors for yourself. It pairs wonderfully with a crisp green salad and a glass of light-bodied white wine, or simply enjoy it on its own as a comforting and delicious main course. I can’t wait to hear about your own kitchen adventures with this recipe!