0 Full-screen Spinach and Sun-Dried Tomato Pasta April 8, 2016 Ingredients 1⁄2 lb. Mezze Rigatoni 6 oz. Baby Spinach 2 oz. Tantillo California Extra Virgin Olive Oil 1⁄2 c. Chopped Sun-Dried Tomatoes 6 Garlic Cloves (roasted) Shredded Cheese Salt & Pepper Directions 1Cook pasta according to directions on package. 2In a sauté pan, heat Tantillo California Extra Virgin Olive Oil and add spinach one handful at a time. 3Once spinach is added, spoon in about 2 tablespoons of pasta water and let spinach cook for 1 minute then add in tomatoes. 4Stir in pasta, and roasted garlic. 5Make sure entire mixture is coated on the pasta and serve with shredded cheese. Buon Appetito! close full screen 00:00 2 Reviews Eric Silverstein January 19, 2017 Glad to hear it . Stay hungry. Theresa November 24, 2016 I like your food Cancel replyYour name ... Your email ... Your review ...All fields are required to submit a review.