ROASTED GARLIC, TOMATO & SPINACH PASTA
about 8 oz. (or more) whatever pasta you want (cooked per package instructions ~ drained but not rinsed)
1 pint cherry or grape tomatoes...……...……………...………...….1 bulb fresh garlic
probably about 3 TB extra-virgin olive oil (I didn't really measure)
1-2 handfuls fresh spinach (or other greens, if you prefer)…...…..2 TB fresh parsley, chopped
1/2 white or yellow onion, sliced.........…...……......…......…...2 tsp. balsamic vinegar
1 tsp. dried basil (or 4-5 fresh leaves, chopped)
1 tsp. dried oregano (or 2-3 tsp. fresh leaves, chopped)……………...1 tsp. fresh rosemary, chopped
Kosher salt and black pepper, to taste
***
Heat your oven to 420. Put some foil on a large rimmed baking sheet and spritz with non-stick baking spray. Then put the tomatoes into a plastic bag and sprinkle with about 1 TB of the olive oil and most of the herbs (but NOT the parsley). Hold the bag tightly shut and shake until the tomatoes are well coated and spread them out on the baking sheet. Then put the onion slices into the bag and hold it tightly closed. I mushed the bag all around the onion slices, which separated them and also coated them really with the olive oil and herbs. Then squeeze them out of the bag and spread them on the baking sheet too. Put the whole garlic bulb on the baking sheet and stick it all into the oven for 20 minutes.
Meanwhile, make your pasta and let it drain (but don't rinse).
Get out a medium large bowl to put everything into. Put the roasted tomatoes & onions into the bowl with the rest of the olive oil, balsamic vinegar, the chopped parsley and any herbs you have left. Add salt & pepper to taste. Cut off the end of the garlic bulb ~ take each little clove off and squeeze it out of the little paper into the bowl (if it's too big, you can cut it in half or quarter). Then mix everything up. Now fold the drained pasta into the sauce and serve!
Serves 2