Thin Spaghetti with Roasted Garlic, Tomato and Spinach


The next step up from simply popping open a jar of premade spaghetti sauce. Creating this dish from scratch will take less than 30 minutes and leave you feeling healthy and satisfied.

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
Parmesan cheese
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
kosher salt
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.

Serves 4

Feed by Round Pond

Written by Feed by Round Pond

The Feed by Round Pond is a collective voice of the staff that embodies the ethos of all we do--from making wine to making artisanal food products to just plain having fun--here at Round Pond.

Want a Peek Behind the Curtain?

Sign up for THE FEED for new features every other week.