Roasted Cherry Tomato and Tuna Pasta

Step 1

Heat oven to 400°F.  Spread the tomatoes out on a foil- or parchment-lined baking sheet, toss with 1 tablespoon olive oil, garlic and fresh thyme. Sprinkle with a few pinches of salt and pepper.  Bake for 15-20 minutes, or until tender and ready to use.  Remove from the oven, and transfer the baking sheet to a cooling rack until ready to use.

Step 2

Cook the pasta in boiling salted water until just before al dente.

Step 3

When you drain pasta, reserve about 1/2 cup of the pasta water.

Step 4

While pasta is cooking, heat remaining olive oil in a saucepan over medium heat. Add the onion and cook for about 1 minute. Add the tuna and white wine. Let the wine cook down a minute or two and then add the cooked pasta. Stir to combine and cook for a minute or two. Add in a little bit of the reserved pasta water.

Step 5

Stir in spinach and the roasted tomatoes (you could add just the tomatoes and not the garlic and the thyme from the pan. If pasta seems too dry, add a little bit more of the reserved pasta water. If you don’t mind the garlic flavor, add the garlic from roasting pan). Toss together for 1-2 minutes, until the spinach is slightly wilted.

Step 6

Season with salt and pepper. Drizzle on a little olive oil Serve immediately, garnished with your desired toppings.