Pasta night and we are going through a MAJOR orecchiette phase.
I made a simple sauce with onion, garlic, Pomi chopped tomatoes and frozen chopped spinach (and red pepper flakes).
We had some cherry tomatoes that were on their way out, if you know what I mean, so I roasted them with some garlic. I roasted them for 20 minutes in 350F oven, until they were wilted and then I pureed them and added the mixture to the pasta sauce that was already cooking on the stove.
The pasta was served with an arugula salad with carrots, dill and scallions.
…We had a lovely pasta dinner complete with French wine.
To top it all off, here’s a pasta meal for two for later this week. Just add orecchiette.
