Linguine with Cherry Tomatoes and Spinach – Pareve version

👨‍🍳 Method

For the Cooked pasta

1. 1
   Cook the pasta in plenty of boiling salted water (4¼ cups of water and a heaping teaspoon of salt for every 4 oz of pasta), following the package directions (taste about 2 minutes early), until al dente.

   ⚙ Cooking in salted waterStovePot

   💡The water should taste like a seasoned soup, not like sea water: a heaping teaspoon of salt per liter. Add the salt once the water is boiling.
2. 2
   Reserve cup of the cooking water before draining.

   ⚙ Saving the cooking waterLadleorMeasuring cup

   💡The cooking water is starchy: a spoonful or two binds the sauce to the pasta or the gnocchi and makes it glossy.
3. 3
   Drain.

   Colander

To assemble

1. 4
   Heat the olive oil in a large pot and fry the garlic about 1 minute, until the garlic is lightly golden.

   ⚙ Pan-fryingStoveLarge pot
2. 5
   Add the cherry tomatoes and cook 3–4 minutes, until they soften and release their juices.

   Stove
3. 6
   Add the wine and cook 1 minute.

   Stove
4. 7
   Add the spinach and cook about 1 minute, until it wilts.

   Stove

   💡Fresh spinach leaves wilt within a minute in the heat of the sauce: add them at the end so they stay green.
5. 8
   Add the drained pasta and a little pasta water as needed, season with salt and black pepper and toss well.
6. 9
   Serve immediately with the Parmesan and the basil.