If you’ve been following my Instagram stories over the last few days, you know that Mike and I are exploring the food and drink scene in Michigan. Our trip started in Grand Rapids with a tasty lunch in Holland on the way. After a couple of days of visiting breweries and eateries, we headed into Saugatuck for a quick bite before wrapping up our trip in Union Pier.
The fall colors are so vibrant now and the weather is getting a little more crisp with each passing day. It rained most of the day yesterday, which kept us inside with a crackling fire and some effortless comfort food. This Spinach Pasta with Tomatoes and Basil is one of the effortless meals I’m referring to and while some may wish the rain away, it only added to the coziness of the fall evening.
The recipe comes together so easily and even though I didn’t make my own spinach pasta this time, I plan to make Smitten Kitchen’s version next time.
My favorite part about the prep is adding the cooked noodles into my new Staub Braiser Pan. It’s nice and spacious so I can toss everything together without a huge mess and the cast iron, once heated, provides a nice even heat source to finish everything off.
I loved mixing the noodles with the juicy cherry tomatoes before serving. While the pasta was being prepped, I roasted the tomatoes with flavors of oregano, garlic, red pepper flakes, fresh basil and parmesan. It smells so good as it all comes together and tastes like it was prepared at one of the several restaurants we’ve been exploring during our trip.
This recipe might be the perfect “stay in by the fire” meal whether you’re on vacation or not.
What are some of your favorite comfort foods?
You should also check out Pasta with Mushrooms and Prosciutto.
Disclosure: This post was in collaboration with Staub who provided me the product(s) for this shoot and post. As always, all opinions are my own. Thank you to my readers for supporting the brands that keep Up Close & Tasty cooking and shooting.
Spinach Pasta with Tomatoes and Basil
Pasta of your choice
3 cups cherry tomatoes (some whole, some cut in half)
1 bunch basil leaves
3 garlic cloves, minced
1 teaspoon dried Oregano
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup freshly grated Parmesan, plus more for garnish
1/4 teaspoon red pepper flakes
1. Bring large pot of water to a boil and cook pasta according to instructions.
2. Reserve 3/4 cups of the pasta water and set aside.
3. Heat oil in a large pan over medium heat.
4. Add the garlic, and sauté for a minute being careful not to burn the garlic.
5. Add the tomatoes, oregano, salt and pepper.
6. Cook tomatoes for about 5-7 minutes until juices start to burst.
7. Add the cooked pasta.
8. Add reserved pasta water a little at a time until pasta is coated.
9. Add the basil and Parmesan cheese and gently toss until well combined.
10. Season with salt and pepper to taste and garnish with additional Parmesan and basil leaves, if desired.
All Images ©Regan Baroni 2017.