Pasta with cherry tomatoes and spinach

September 11, 2019
Family Verdict:


  • 12 oz of pasta – I used penne
  • 1 veggie bouillon cube
  • 10 oz of cherry tomatoes – chopped in half
  • 10 oz of spinach – roughly chopped
  • 3 cloves of garlic minced
  • 2 tbs olive oil
  • 12 kalamata olives – roughly chopped ( i substituted cooked chorizo cubes)
  • 2 oz of parmesan cheese – finely grated
  • 8 twists of black pepper
  • a pinch of salt

  1. Bring a large pot of water to a boil. Add one bouillon cube.
  2. While the water is coming to a boil, prep and chop your cherry tomatoes and spinach. Mince garlic. Roughly chop olives and grate cheese.
  3. When water comes to a boil, add pasta and cook as per package instructions.
  4. While pasta is cooking, add 1 tbs of olive oil and 1 minced clove garlic to a large sauté pan and cook for 30 seconds over medium high heat until briefly cooked – stirring the whole time so garlic doesn’t burn. You want to remove the raw garlic edge, but leave the garlic heat
  5. Add chopped spinach to the sauté pan a bit at a time. As it cooks down, continue to add spinach until all spinach has been added to the pan. Once spinach has wilted down, remove spinach to a large bowl. There shouldn’t be a lot of water in the bottom of the pan, but if there is then strain it off.
  6. Add 1 tbs olive oil to the sauté pan, add 2 cloves minced garlic and cook briefly (30 seconds). Add cherry tomatoes, black pepper and a pinch of salt to the pan and cook for 3 minutes over medium high heat until tomatoes cook down and release their juices. Add cherry tomatoes to cooked spinach in the bowl
  7. When pasta is done, strain and add to the bowl with cherry tomatoes and spinach. Add chopped olives and 2/3 of parmesan cheese. Toss to combine. Sprinkle remaining parmesan cheese over the top of the pasta and serve.


I know, I know, this sounds too worthy for words. May as well sign up for raw food and no fun. But hey, its Monday so it's meat-free and it's early september and completely to my surprise all the cherry tomato plants I have grown from seed have survived and are now laden with ripe fruit. So what to do with them? I also have a bag of spinach in the fridge.

Step forward Mr Google and produce this recipe. So on the nothing to lose principle I go for it. The original has olives in it. Firstly I didnt have any, secondly the Offspring aren't really into them, so I decided to leave them out. I thought I ought to replace the salty kick though so I am afraid, dear reader, that I cubed up some chorizo I happened to have, fried it off and added it instead of the olives. Spoils the meat-free vibe, but only just!

The result was I found out the two youngest don't like spinach, one of them also tomatoes. The Eldest and I loved it though, and I would cook it again if I have a similar glut - or if you have a packet of over-ripening cherry tomatoes in the fridge.

Related Posts

No items found.

Stay in Touch

Thank you! Your submission has been received!

Oops! Something went wrong while submitting the form