Thin Spaghetti with Roasted Garlic, Tomato and Spinach
By: Feed by Round Pond
2 lbs fresh, ripe tomatoes, peeled, seeded and diced, or 1 can peeled and diced tomatoes
5 whole cloves of garlic, peeled, left whole
1 pound thin spaghetti
6 Tbsp Round Pond Meyer Lemon Olive Oil
1 cup dry white wine
1 cup chicken broth
1 medium onion, chopped
3 large handfuls of baby spinach leaves
Fresh ground black pepper
Heat Round Pond Meyer Lemon Olive Oil in a sauté pan. Add whole garlic clove and brown. Remove browned garlic from pan and add chopped onions. Sauté onion over medium heat 4-5 minutes. Add wine and reduce until almost dry. Add tomatoes and roasted garlic, simmer 10 minutes to release juices. Add chicken broth and simmer 5 minutes. Season with salt and pepper.
Cook spaghetti in salted water until al dente. Drain, then toss with pasta sauce, Parmesan cheese and spinach. Drizzle with Round Pond Meyer Lemon Olive Oil and serve.