Toronto based Holistic Nutritionist, Jaclyn Irwin, aims to encourage women to end years of yo-yo dieting and develop a healthier relationship with food. As founder of Holistic Foodie, a food and lifestyle blog filled with delicious recipes, wellness tips and green beauty, she is blending her love of food with gentle nutrition and showing you how to enjoy both kale and cocktails.

Burst Tomato Pasta with Spinach

Name: Burst Tomato Pasta with Spinach
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Ingredients: Plum & Cherry Tomatoes; Extra-Virgin Olive Oil; Kosher Salt; Black Pepper; Garlic; Bucatini; Spinach; Ricotta; Fresh Basil; Chili Flakes

Recipe by Jaclyn Irwin

Ingredients

Time

40m

Serves

This roasted tomato pasta sauce is made with in-season fresh tomatoes that burst in the oven. It’s then tossed with cooked bucatini for a one pan dinner that tastes fresh and delicious. Add in fresh spinach and top with basil and ricotta.

Vegetarian

Dinner

Ingredients

2 lb

Plum & Cherry Tomatoes

halved

3 Tbsp

Extra-Virgin Olive Oil

plus extra for drizzling

1/2 tsp

Kosher Salt

or to taste

1/4 tsp

Black Pepper

1 head

Garlic

halved crosswise

8 oz

Bucatini

3 oz

Spinach

1/2 cup

Ricotta

2 Tbsp

Fresh Basil

for garnish

1/2 tsp

Chili Flakes

optional

Instructions

Preheat the oven to 425℉.

Transfer the plum tomatoes to a large baking dish and drizzle with half the oil and season with salt and pepper. Place the garlic in parchment or foil and drizzle with a small amount of olive oil and wrap up. Transfer next to the tomatoes in the baking dish.

Place the dish in the oven and roast for 20 minutes.

Remove the baking dish and add the cherry tomatoes, drizzle with the remaining oil and season with salt and pepper. Return to the oven and bake for another 20 minutes, until the tomatoes have burst and softened completely.

Meanwhile, cook the pasta in a large pot of salted water according to package directions. Drain and set aside.

Once the tomatoes are done, remove about ⅓ of them and transfer to a blender. Blend on high until smooth.

Add the cooked pasta and spinach to the baking dish with the tomatoes while still hot. Pour the blended sauce over top and use tongs to gently combine everything.

Divide onto plates and top with ricotta, basil and chili flakes. Season with salt and pepper. Serve and enjoy!