Spaghetti Aglio e Olio: Roma Tomatoes and Spinach

1 lb dried spaghetti

1 lb Roma tomatoes, quartered (about 2 pints)

2 lemons, zested

10 cloves

4 tbsp extra virgin olive oil

2 tsp sea salt, plus more to taste

½ tsp crushed red pepper flakes

1 bunch spinach, leaves only, washed and chopped

black pepper

Parmesan cheese (ideally Parmigiano-Reggiano) for serving

Step One
Bring just more than 2 quarts of water to a boil. Add a tablespoon of sea salt. Carefully add the boiling water to the pan with the spaghetti. Cover pan, and bring up to a boil. Remove lid and simmer for about 6 minutes, using tongs to move the spaghetti around now and then so it doesn’t stick. Then strain pasta to remove water.

Step Two
Meanwhile, in a shallow pan, place tomatoes, lemon zest, oil, sea salt and black pepper to taste, in a large, dry, large shallow pan or large pot. In medium high heat, add extra virgin olive oil, then tomatoes and lemon zest as well as the juice of the lemon. Occasionally, stir. Add spinach, mix until wilted.

Step Three
Add spinach, mix until wilted.

Step Four
Combine spaghetti with the tomato-spinach mixture. Mix gently. Top with Parmesan.

Enjoy!

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Spaghetti Aglio e Olio: Roma Tomatoes and Spinach