Pasta dishes can be simple go to meals during the week. They are budget friendly, great for feeding large crowds, and tend to be very satisfying and filling. For this recipe, use any sort of strand pasta and the next time you are shopping at or ordering from the grocery store, look for other types of pastas to try like Bucatini.
All the different options out there including those that cater to specific eating lifestyles such as gluten-free and whole wheat make it easy to substitute in almost any recipe. And just in case you didn't know, the difference in pasta shapes depend on their ability to hold the sauce they are going to be served in. For example, thin strand pastas, such as Spaghetti, tend to hold lighter sauces like Lemon Cream or Garlic Butter whereas shapes like Rigatoni hold thicker sauces like Bolognese and Mushroom Ragout.
Give this simple, but elegant recipe a try! If you do, leave a comment and tell me what you think.
Prep: 8 min
Cook Time: 20 min
Total Time: 30 min
Yield: 4 servings
1 Lb spaghetti, or strand pasta of choice
2 Tbsp extra virgin olive oil
2 Cloves garlic, thinly sliced
2 C fresh baby spinach
1 C grape tomatoes, halved
1 Tsp kosher salt
1/4 Tsp ground black pepper
1 Tsp crushed red pepper flakes
1/4 C balsamic reduction *(see recipe) 1/4 C almonds, chopped
8" Chef's Knife
6 Qt Stock Pot
1. Boil pasta in a stock pot according to package directions. Reserve 1/2 cup of pasta water for later.
2. In a skillet over medium heat, place almonds in a single later, tossing frequently until golden brown and fragrant. Remove from pan and set aside.
3. Pour olive oil into the same skillet until hot but not smoking.
4. Add garlic and sauté just until toasted on the edges to infuse the oil, about 2 to 3 minutes. Remove garlic from the pan and set aside.
4. In the same oil, add the spinach and grape tomatoes tossing until the spinach is just wilted. Season with salt and pepper.
5. Add cooked spaghetti, garlic slices, and reserved pasta water to the pan. Toss gently until spaghetti is coated and vegetables are evenly distributed.
6. Serve immediately with a drizzle of balsamic reduction and a sprinkle of toasted almonds.
1 Cup balsamic vinegar
2 Tbsp honey
Mix balsamic vinegar and honey in a small sauce pan. Place on low to medium heat and cook down until reduced by 1/2, about 10 minutes. Mixture will thicken and coat the back of a metal or wood spoon when done.