Ingredients:

  • 600g cherry tomatoes
  • 6 large garlic cloves
  • 60ml extra virgin olive oil
  • 1 tsp dried oregano
  • 1 tsp red pepper flakes
  • 450g dry rigatoni or pappardelle pasta
  • 240ml heavy cream
  • 75g freshly grated Parmigiano Reggiano
  • 100g fresh baby spinach
  • 60ml dry white wine
  • 0.5 cup fresh basil, torn
  • 1 tsp sea salt

Instructions:

  1. Preheat your oven to 400°F (200°C). Place 600g cherry tomatoes and 6 garlic cloves (skins on) on a baking sheet. Drizzle with 60ml extra virgin olive oil and sprinkle with 1 tsp sea salt, 1 tsp dried oregano, and 1 tsp red pepper flakes.
  2. Roast until blistered. Bake for 25-30 minutes until the skins shatter and juices are bubbling. Note: The garlic should feel soft when pressed with a fork.
  3. Cook 450g of rigatoni in salted water until it is slightly firmer than al dente (usually 2 minutes less than the box instructions). Reserve 1 cup of starchy pasta water before draining.
  4. Transfer the tomatoes, garlic paste, and all the pan oils to a large skillet over medium heat. Pour in 60ml white wine and simmer for 2 minutes until the sharp alcohol smell disappears.
  5. Stir in 240ml heavy cream. Bring to a gentle simmer for 3-5 minutes until the sauce thickens and turns a pale orange.
  6. Add 100g baby spinach and stir until the leaves just begin to collapse.
  7. Add the cooked pasta to the skillet along with 75g Parmigiano Reggiano. Toss vigorously, adding a splash of pasta water if the sauce feels too tight. Turn off the heat and fold in 0.5 cup torn fresh basil.