Ingredients
Scale
- 3 tbsp oil
- ½ red onion
- 1 tbsp minced garlic
- 1 tbsp sun-dried tomatoes
- 1 tbsp tomato paste
- ½ tsp red pepper flakes
- 1 tbsp flour
- 2 cups chicken broth
- 1.5 cups heavy cream
- ½ tsp oregano
- ¼ tsp smoked paprika
- ½ tsp black pepper
- ¼ tsp salt
- 1 cup slow roasted baby tomatoes
- 1 box spinach
- 1 box pasta of your choice
- ½ cup Pecorino Romano cheese
- Juice of ¼ lemon
Instructions
- Preheat your oven to 275°F (135°C).
- Cut baby tomatoes in half, arrange on a baking tray, season with salt and pepper, and roast for 2–3 hours until jammy.
- In a large pan, sauté chopped red onion in oil for 4-5 minutes, then add minced garlic and sun-dried tomatoes.
- Stir in tomato paste and flour, cooking for another few minutes.
- Gradually whisk in chicken broth and heavy cream, seasoning with oregano, smoked paprika, black pepper, and salt. Let simmer until thickened.
- Cook pasta according to package instructions; reserve some pasta water before draining.
- Combine spinach, slow-roasted tomatoes, lemon juice, cooked pasta, and reserved pasta water in the sauce. Simmer briefly.
- Stir in grated cheese and fresh basil before serving.
- Prep Time: 15 minutes
- Cook Time: 150 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approx. 350g)
- Calories: 550
- Sugar: 6g
- Sodium: 650mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 90mg