Pasta Pomodoro

Ingredients:

  • 4 tbsp Bertolli EVOO
  • 7.05 oz spaghetti
  • 7.05 oz cherry tomatoes, halved
  • 2 garlic cloves, sliced
  • 4 fresh basil leaves
  • Chili pepper, optional
  • Parmesan or pecorino cheese, optional
  • Salt and ground pepper to taste

Filling:

  • 2.03 fl oz Bertolli EVOO
  • ½ medium onion, finely chopped
  • 7.05 oz mushrooms, chopped
  • 2 boneless, skinless chicken breasts, chopped
  • 2 cups fresh spinach
  • 3 tbsp cream cheese
  • ¼ cup milk or plant-based milk
  • Salt and pepper to taste

Directions:

Servings: 2
Preparation time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

  1. Cook the pasta according to the package instructions.
  2. Heat a pan and add olive oil, garlic, and chili pepper if you want a spicy touch. Cook for a couple of minutes.
  3. Add the tomatoes and basil. Season with salt and pepper to taste and cook until the tomatoes release their juices. Remove the chili pepper if you added it.
  4. Using tongs or a slotted spoon, transfer the spaghetti to the sauce along with a bit of the pasta cooking water. Add some grated cheese and stir for a couple of minutes.
  5. Serve with more grated cheese on top if desired and a basil leaf.

 

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