Pasta with Heirloom Tomato Sauce

I was sooo excited when I walked into the grocery store and found these baby heirloom tomatoes from my favorite stand at the Farmers Market! I snagged them and immediately knew I wanted to make a delicious pasta recipe. This whole pot comes together in 15 minutes, and it tastes like a gourmet dish. Highly suggest making this on a cool afternoon, opening the kitchen windows, pouring a glass of wine, and enjoying the aroma from the garlic and basil…. kind of made me feel like I was in Italy! (A girl can dream right!?)

Ingredients -

2 tbsp. EVOO

2 cloves minced garlic

1.5 cup mini heirloom tomatoes

1/4 tsp. dried basil

1/8 tsp. dried oregano

1/3 cup fresh shaved parmesan

Ricotta cheese

Salt & Pepper

2 large handfuls baby spinach and arugula

1 box penne Banza pasta

Instructions -

Place a dutch oven over medium heat on the stove top. Add 2 tbsp. EVOO, once heated add the minced garlic and let simmer about 2 minutes. Stir in the heirloom tomatoes + salt and pepper to taste, place the lid on the pot and let simmer 8-10 minutes. Take the lid off and use a potato masher to just barely smash the tomatoes. You do not want to completely smash them, I just pressed until the skin cracked so some of the juice can seep out. Stir in the basil and oregano, and continue to let simmer with the lid off 5-7 more minutes.

Prepare the pasta according to the box. As soon as you drain the pasta pour it in the tomato mixture and add the parmesan cheese and spinach + arugula. Mix immediately, the cheese will melt in and the greens will wilt. To serve add a couple dollops of ricotta cheese on top, a drizzle of EVOO, and a bit of cracked black pepper. Enjoy!