Cherry Tomato Spinach Pasta

My sister and I are history and culture buffs we talk for hours or fight over the origin of everything! She usually wants to travel to countries for the experience and I usually want to go for the food. I have never left the states (unless you count Tijuana then I have left plenty of times); it has been a goal of mine but I never make time and it usually ends up on the back burner. Well Sierra has defiantly been to a few countries and let me not even get into the states she has live in.

I always call her tri-coastal because she has lived on pretty much every coast. Every other year she is in school in some other state. She was in Philly, back to Cali, to Hawaii, then somewhere up north, and finally back to Philly( while going to school in Jersey). Even with all her travels for some odd reason we are always on the phone arguing about the origin of my last name. I keep telling her my grandpa told me it’s French; she thinks its Italian according to her “research” that is the only thing she can come up with. I don’t think we will ever know,  but knowing Sierra she will get the proof someday. When she decides to come visit me, which is every full blue moon I always make her a meal she will not be able to resist. Usually she ends up complaining that I am making her fat; after she took it upon herself to eat everything in sight! One of her favorite dishes is this simple cherry tomato spinach pasta that I make every time she comes. I guess you could say I have some Italian in my blood every time I make this pasta. It is very versatile I like to add chicken, sometimes bacon, or you can just enjoy it the way it is.

Cherry Tomato Spinach Pasta Recipe:

• 2 cups dried pasta shells
• 2 cups cherry tomatoes
• 3 cups chopped spinach
• 2 cloves garlic
• 2 tsp. salt
• 1 tsp. black pepper
• 2 tbsp. olive oil
• Fresh basil leaves (about 3)
• Pinch of salt

Recipe Directions:   In a large pot bring water to a boil (make sure water covers the noodles) add salt and noodles. Cook the noodles until they are tender but not mushy.

While noodles are boiling, place a skillet on low to medium heat add olive oil. Cut up garlic and cherry tomatoes and place into skillet and let simmer. Add salt, black pepper, and basil leaves.

Let the tomatoes simmer until you see juices; place spinach in the skillet and let simmer on low for 5 minutes (you want some of the water from the spinach to boil down). Drain pasta and add to the skillet and a pinch of salt; stir in your favorite toppings and serve hot.