Nick’s friend Ryan shared this recipe with me, it turned out really delicious and added a nice spice to an already familiar sauce. I do love fresh tomato pasta sauces over pre-fabricated sauces, it makes the flavor so fresh and genuine, always worth the extra effort. 

Ingredients:
1/2 cup olive oil
2 tbsp minced garlic (6 cloves)
4 pints cherry tomatoes or 6-8 cups chopped roma tomatoes
18 basil leaves, julienned
2 tbsp fresh chopped parsley
2 tsp chopped fresh thyme
1 tsp black pepper
1/2 tsp crushed red pepper flakes
1 1/2 cups fresh grated Parmesan cheese
1 large handful fresh spinach leaves, julienned
1/2 lb cooked thin spaghetti or capellini, not rinsed

Directions:

  1. Heat olive oil in a large saute pan. Add garlic and cook on Medium heat for 30 seconds.
  2. Add tomatoes, basil, parsley, thyme, pepper, and red pepper flakes to oil. Combine well and cook on Medium-Low heat  for 10 minutes, stirring occasionally, until tomatoes can be broken up with back of spatula.

  3. Place pasta in a large serving bowl, add Parmesan, then tomato sauce and spinach. Stir well to combine all ingredients.
  4. Serve pasta with extra basil and Parmesan on the side. Enjoy!