Ingredients:

  • 1 lb (454g) dried Campanelle, Penne, or Fusilli pasta
  • 8 oz (225g) soft goat cheese (chevre), crumbled
  • 1 cup (240ml) reserved starchy pasta water
  • 3 tbsp (45ml) extra virgin olive oil
  • 2 cups (300g) cherry tomatoes, halved
  • 4 cloves garlic, thinly sliced
  • 3 cups (90g) fresh baby spinach
  • 1/2 tsp red pepper flakes
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 cup fresh basil leaves, chiffonade

Instructions:

  1. Bring a large pot of heavily salted water to a boil. Cook pasta until 1-2 minutes before package directions for true al dente. Reserve 1.5 cups of starchy pasta water before draining.
  2. While pasta cooks, heat 3 tbsp olive oil in a large skillet over medium-high heat. Add cherry tomatoes and salt; sauté for 5 minutes until skins blister and release juices.
  3. Reduce heat to medium. Add sliced garlic and red pepper flakes, cooking for 1-2 minutes until fragrant and pale golden.
  4. Pour 1/2 cup of reserved pasta water into the skillet. Whisk in half of the goat cheese until it melts into a creamy sauce base.
  5. Add the cooked pasta and baby spinach to the skillet. Toss vigorously for 60 seconds until spinach is wilted.
  6. Incorporate the remaining goat cheese and additional pasta water as needed. Toss until the sauce is glossy and coats the pasta evenly.
  7. Remove from heat, fold in fresh basil, and serve immediately.