Rigatoni with Blistered Tomatoes and Spinach
Tender tubes of pasta, tossed in a quick-and-easy balsamic vinaigrette and enlivened with caramelized, blistered tomatoes, fresh green spinach, and loads of parmesan cheese.
If you’ve never “blistered” tomatoes before, now’s the time. Roasting tomatoes until they caramelize and blister brings out their sweetness and softens their acidity. It’s such a simple process but yields a huge transformation. In this dish, the sweet, softened tomatoes are partnered with cooked pasta, baby spinach, parmesan cheese, and a tangy balsamic vinaigrette. It’s a colorful and playful party on the palate.
About the tomatoes: In this recipe, we take advantage of the hot tomatoes and use them to steam/soften the fresh spinach leaves, so make sure you transfer the tomatoes from the oven directly to the spinach.
Serving suggestion
This vegetarian dish can be served warm, room temperature or chilled, which makes it a great option for picnics, tailgates, and other outdoor parties.
Rigatoni with Blistered Tomatoes and Spinach
Ingredients
- 1 pound rigatoni, or pasta of choice
- 3 cups cherry tomatoes, or grape tomatoes
- 3 tablespoons olive oil, divided
- Salt and freshly ground black pepper
- 4 packed cups baby spinach leaves, stems removed
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1/3 cup grated or shredded parmesan cheese
Equipment
Instructions
- Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or aluminum foil.
- Cook the pasta according to the package directions. Drain and cover with aluminum foil to keep warm.
- Meanwhile, place the tomatoes in a large bowl, add 1 tablespoon of the olive oil and toss to coat. Transfer the tomatoes to the prepared pan and season with salt and black pepper.
- Roast for 10 to 15 minutes, until the tomatoes are blistered.
- Place the spinach in a large bowl. Remove the blistered tomatoes from the oven and immediately place them on top of the spinach, without stirring. Allow the tomatoes to “steam” the spinach for 1 to 2 minutes, until wilted.
- In a small bowl, whisk together the remaining 2 tablespoons of olive oil, balsamic vinegar, and Dijon mustard.
- Add the pasta and balsamic vinaigrette to the tomatoes and spinach and toss gently to combine. Fold in the parmesan cheese. Season to taste with salt and black pepper and serve.