'Toni's (as in rigatoni's) Ali Oil with spinach, cherry tomatoes, garlic and basil. It's a light, buttery, garlicky combination of perfectly done pasta, bursting tomatoes, and fresh herbs.
1 lb Rigatoni with ridges
2 cloves garlic
10 cherry tomatoes, sliced once
handful fresh spinach
1/4 cup fresh basil
1/4 olive oil
3 pats of butter
Boil your pasta with moderately salted water. (Save 1/4 cup pasta water), drain, save water. While your pasta cooks...
Saute garlic & tomatoes in olive oil & butter. Once garlic becomes fragrant and slightly transparent, it's done. Be careful not to burn the garlic. Add to pasta top with fresh spinach, basil, 1/4 cup pasta water, salt & pepper.
It's simple, it's easy, it's fresh, it's not that bad for ya and it's INCREDIBLE. Buttery, garlicky, YUM!