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Creamy Pasta with Tomatoes and Spinach
A plate of steaming pasta in creamy sauce, studded with sweet cherry tomatoes and tender spinach - this is comfort food in its most beautiful form. The balance between the silky sauce and the fresh vegetable flavors makes this dish a timeless favorite.
In my kitchen, this dish is the absolute savior on busy days. The creamy texture and fresh ingredients delight everyone.
Key Ingredients and Their Selection
- Pasta: Long noodles like linguine absorb the sauce particularly well
- Cherry tomatoes: Ripe and aromatic for natural sweetness
- Spinach: Young baby spinach is especially tender
- Cream: Heavy cream for best creaminess
Detailed Step by Step Preparation
- Cooking pasta
- Bring plenty of salted water to a boil
- Cook pasta until al dente
- Reserve some pasta water
- Preparing the sauce
- Gently sauté garlic until fragrant
- Sear tomatoes over medium heat
- Add spinach in portions
In my family, this dish is the absolute favorite for quick dinners. The creamy sauce and fresh ingredients make it something special.
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The Perfect Sauce
The key lies in the right timing:
- Do not let garlic get too dark
- Gently sear tomatoes for intense flavor
- Perfect the sauce with pasta water
Over the years, I have learned that the quality of cream is crucial for the taste.
Creative Variations
Over time, I have developed different versions:
- With roasted pine nuts for crunch
- With sun dried tomatoes for intensity
- With various fresh herbs
Serving Suggestions
- With extra parmesan
- With fresh basil
- With roasted pine nuts
This creamy pasta is for me the epitome of Italian comfort food. It reminds me of my first cooking attempts, when I learned to appreciate the simplicity of Italian cuisine.
Storage
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- Best served fresh
- Keep leftovers for maximum one day
- Add a little cream when reheating
A dish that proves that even simple combinations can taste extraordinary!
Frequently Asked Questions
- → Which pasta varieties work best?
- Linguine, spaghetti or fettuccine work particularly well as they absorb the creamy sauce nicely. But penne or fusilli work too.
- → Can I use frozen spinach?
- Yes, but fresh baby spinach is preferable. With frozen spinach, squeeze out the water well and add only at the end.
- → How does the sauce get especially creamy?
- Stir in the parmesan at the end and let the sauce simmer briefly. Add a splash of pasta water if needed.
- → Can I prepare this dish in advance?
- Best prepared fresh. The sauce becomes very thick when reheated, but can be made creamy again with some cream or pasta water.
- → What can I replace the cream with?
- For a lighter version, milk with some cream cheese or mascarpone can be used. The sauce will then be slightly less creamy.