8 ounces pappardelle pasta
2 tablespoons olive oil
3 garlic cloves, minced
1 pint heirloom cherry tomatoes
4 ounces baby spinach (1/2 a bag)
1 teaspoon red pepper flakes
Salt & Pepper
Pecorino Romano sprinkling
A few drops of white truffle oil
Cook pasta according to package directions. Drain, reserving some pasta water, and return pasta to pot.
Meanwhile, in a large skillet, heat olive oil over medium-high. Add garlic and cook, stirring often, about 2 minutes. Add tomatoes and cook until tomato skins are split and shallots are golden brown, about 4 minutes.
Gradually add spinach, season with salt and pepper, and cook until tender, 3 minutes.
Toss tomatoes, spinach and pasta, and sprinkle with Pecorino Romano and red pepper flakes. Serve in bowls, and top with a few drops of white truffle oil.