PASTA CON POMODORINI E SPINACI

I probably should have named this dish Linguine with Little Tomatoes and Spinach, but the Italian version is much more romantic and fun to say. (Tip: in Italian, a "c" within a word is pronounced with a "ch" sound, like Davinci.)

Initially, I was going to make Nigella Lawson's "Spaghetti Aglio E Olio", (spaghetti with olive oil, garlic and parsley) but decided to up the veg quotient with little tomatoes, spinach and red onion. It turned out quite lovely. I can't wait for you to try it, then serve it to someone else and call it by its Italian name. You got this.

"It is not my saying, but I agree with it: pasta cooking water should be as salty as the sea."

Notes: Linguini is Barilla.

PASTA CON POMODORINI E SPINACI

Ingredients: 8 oz. linguine, 2 Tbsp. olive oil, 1 tsp. minced garlic, 1 cup cherry or grape tomatoes-sliced, 1/4 red onion-thinly sliced, 1 cup baby spinach leaves-stems removed, 1/2 tsp. chili flakes, 1/2 tsp. salt, 1/2 tsp. pepper, 2 Tbsp. half & half, grated Parmesan cheese Serves 2

1. Cook pasta to al dente, drain and set aside, reserving 2 Tbsp. of the cooking liquid.

2. Heat the oil over medium-high heat and add the onion, garlic, and tomatoes. Cook for 5 minutes, then turn heat down to medium.

3. Add the half & half, chili flakes, salt, and pepper and whisk until sauce begins to thicken a little.

4. Tip in the cooked pasta and spinach. Pour over the reserved cooking liquid. Stir to combine and bring it all together, until spinach just begins to wilt, about 2 minutes.

5. Remove to plate, grate over Parmesan cheese.

Tip: You can use whole milk in place of the half & half.

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