Ingredients

2-3 Cruz de Piedra Extra Virgin Olive Oil

4 garlic cloves thinly sliced

½ pint cherry tomatoes halved

¾ cup Sundried tomatoes, roughly chopped

1 teaspoon dried basil

1 teaspoon dried oregano

½ pound pasta spaghetti, linguine, or similar

3 ½ cups chicken or vegetable stock

3 cups baby spinach or arugula

¼ cup grated Parmesan cheese plus more for garnish

2 tablespoons butter

Instructions

In a large, wide skillet, heat olive oil over medium heat. Add the sliced garlic and sauté for about 30 seconds, until fragrant.

Stir in the cherry tomatoes, gently pressing them to release their juices, for 3-5 minutes. Add the sun-dried tomatoes, dried basil and dried oregano and sauté for another 30 seconds.

Add the pasta and pour in the stock. Cover the pan with a lid, leaving a small opening, and bring to a boil. Once boiling, cook for 8–9 minutes, stirring occasionally, until the pasta is just tender and liquid has reduced.

Lower the heat and stir in the spinach and cook for 1–2 minutes, until just wilted.

Add the grated Parmesan cheese and butter and continue tossing everything together until pasta has thickened and well combined.

Serve pasta in bowls and garnish with a drizzle of olive oil and extra Parmesan cheese.

Recipe by LittleFerraroKitchen.com