#Slow roasting gives tomatoes an intense flavor. Use them in salads as well as in any other dish. I usually oven dry two large trays of cherry tomatoes and freeze what I don’t need.#
Oven-dry your cherry tomatoes the day before or early in the morning. Then make the dressing. Warm the olive oil over low heat.
Add dried herbs and garlic. Continue cooking for 5 minutes. Pour everything into a bowl and cool completely. Soak all of the dried tomatoes in the oil. Let rest until you are busy with other preparations.
Meanwhile boil some water for the pasta and cook until al dente. Drain and transfer to a bowl. Immediately add prepared spinach leaves. The baby spinach leaves will wilt when mixed with the hot pasta but also retain a fresh color and a crisp bite.
Drain half the oil from the tomatoes and save for another use. Spoon sauce into pasta along with cheese. Taste and season to your taste.
Sprinkle some toasted pine nuts and chopped fresh basil leaves over pasta. Serve immediately passing more freshly grated Parmesan cheese around.
What can go better with this dish than a bottle of robust red wine!! Cheers!!