Tagliatelle with Spinach and Candied Tomatoes Recipe

Ingredients:

• 1 lb. tagliatelle
• 2 cups spinach, chopped
• 1 cup cherry tomatoes, halved
• 1/4 cup extra virgin olive oil
• 1/4 cup balsamic vinegar
• 2 tbsp. honey
• pinch of salt and black pepper
• parmesan cheese, grated

Instructions:

1. Preheat the oven to 350°F.
2. Place the halved cherry tomatoes on a baking sheet and drizzle with olive oil and a pinch of salt and black pepper.
3. In a small bowl, mix together the balsamic vinegar and honey until combined. Drizzle the mixture over the tomatoes.
4. Bake the tomatoes for 20-25 minutes or until they are slightly caramelized and tender.
5. Cook the tagliatelle according to package instructions. Drain and reserve 1/2 cup of pasta water.
6. In a large skillet, heat the remaining olive oil over medium heat. Add the chopped spinach and sauté until wilted, about 2-3 minutes.
7. Add the cooked tagliatelle and reserved pasta water to the skillet with the spinach. Toss to combine and allow the pasta to absorb the flavours.
8. Top the tagliatelle with the candied tomatoes and grated parmesan cheese.
9. Enjoy!

Verdict:

This Tagliatelle with Spinach and Candied Tomatoes recipe is a perfect combination of sweetness from the candied tomatoes and savouriness from the tagliatelle. The spinach gives the dish an added texture and nutrient boost. This recipe is definitely a must-try for pasta lovers.

Serving Suggestions:

Serve the Tagliatelle with Spinach and Candied Tomatoes dish hot and with a side of garlic bread or a light salad. It makes a great weeknight dinner or a special occasion meal. Enjoy with a glass of red wine for the perfect Italian dining experience.