Spicy Linguine with Local Cherry Tomatoes, Spinach & Goat Cheese
- Cook pasta in a large pot of boiling salted water, following package directions until ad dente.
- Drain and return pasta to pot.
- Heat a large frying pan over medium heat; add oil, then garlic, chili flakes, salt, whole tomatoes and artichokes.
- Cook, shaking pan often, until tomatoes start to pop, about 6 minutes.
- Stir tomato mixture into cooked pasta until well coated.
- Stir in spinach just before serving.
- Serve pasta in large serving dish and rip apart goat cheese into dollops over top the pasta mixture, drizzling with good extra-virgin olive oil.
Credit for this recipe goes to Amy Willmott-DeVo a big fan of 'Buy local, buy fresh!'. Thank you Amy!
Recipe -
15 min
10 min
25 min
4
Average