Spinach and Sun-Dried Tomato Pasta

April 8, 2016


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


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!


2 Reviews

Eric Silverstein

January 19, 2017

Glad to hear it . Stay hungry.


November 24, 2016

I like your food

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