I’m going to start off right away by saying, “No, I did not make these noodles using my lovely shiny pasta maker.” If I had, I most likely wouldn’t have titled this as a simple dinner.
I have always loved pasta, especially long lovely noodles that provoke one to slurp them up (despite my complete and utter disdain for those who actually do slurp them). Perhaps it’s the way they wrap around the end of the fork as a neat and tidy gift for my mouth. Whatever your reason is for loving a good noodle, just remember to always have a box of your favorite on hand. For me, pasta is a go-to meal if I’m a) starving b) lazy c) want something delicious or d) all of the above.
So what else is needed?
~ cherry, grape, or whatever else itty bitty tomatoes
~ and fresh basil if you have it
What do you do with it?
~Preheat the oven to 325 and start boiling some water for the noo-noos noodles. Wash spinach, basil, and tomatoes in a large colander. Leave the spinach and basil in the colander. Halve the tomatoes and chop up the garlic.
~ On a baking sheet, spread tomatoes and chopped garlic. Sprinkle with a little sea salt (yeah, I know I didn’t put that in the ingredient list). Place in heated oven until tomatoes start getting wrinkly but don’t let the garlic get too brown.
~ After pasta is cooked, pour into the same colander as the spinach and basil. Do this carefully because sometimes those leafy greens like to squeeze through those holes! The point of this is because the hot water and heat of the noodles will wilt both the spinach and basil to perfection. Toss with a little olive oil.
~ Toss in tomatoes and garlic.
~ Serve then eat!