Spaghetti with pecorino, tomatoes, and spinach

The best variant of the “simple pasta with cheese” trend yet!  I think the fresh pecorino was clutch (as opposed to parmigiano), as were the specific ratios posted below.  The flavors mixed perfectly.

Calorie Estimate: 750

Ingredients

• 1 box serving of spaghetti
• 2 T olive oil
• 1/4 medium onion, diced
• 2 cloves garlic, minced
• 3/4 cup cherry tomatoes
• 1 big handful of baby spinach
• 1 oz of pecorino romano, shaved/grated
• fresh basil (8-10 leaves)
• salt and pepper to taste (about 1 t, 1.5 t respectively)
• dollop of ricotta (or some fresh mozzarella)

Preparation

1. Boil pasta water and salt when boiling.  Cook pasta for recommended time.
2. While the pasta is cooking, in a skillet, heat 2 T of olive oil over medium high heat.
3. When the oil is warm, add onion and garlic and cook for a minute or so.
4. Add the tomatoes and cook for a few minutes until they get close to popping.  Stir often.  Add salt and black pepper to taste.
5. With about 2 minutes left on the pasta, add in the spinach.  It should look like way too much, but toss it with the hot oil and it’ll cook down really fast.
6. With about 30 seconds left, add in the pecorino and torn up basil leaves.
7. Drain the pasta.  Then, toss it with the sauce, and plate.  Put a dollop of ricotta in.  With long noodles, stir the dollop through for the best effect–a wonderful, flavorful, rich coating.