Ingredients1/2-kilo fresh tomatoes sliced into quarters or eighths depending on size (cherry tomatoes work well with this) 4 cloves of garlic, minced 1/2 cup fresh basil leaves, sliced 1/4-cup olive oil 16 bocconcini balls cut in half 20 Spinach leaves, sliced Salt and Pepper to taste Pasta for four people
Method 1. Cook pasta, removing and draining when it is still al-dente. 2. In a small skillet, heat olive oil and garlic over low to medium heat, removing before garlic browns. 3. Pour infused olive oil over pasta, straining the bulk of the garlic. 4. Add tomatoes, basil, cheese, spinach, salt and pepper and toss. Serve immediately.