top of page
Search

Farfalle with Roasted Cherry Tomatoes and Garlicky Spinach

  • Writer: Devon Tonneson
    Devon Tonneson
  • Jun 26
  • 3 min read

Symptom check-in


POTS: I had no POTS symptoms today — no dizziness when I stood up, no racing heart, and no trouble breathing with simple exercise.

Vestibular migraine: I had no vestibular migraine symptoms today — no vertigo, no nausea, no vomiting, and no light sensitivity.

Lupus: I had body aches and a red rash across my cheeks today. I wanted a warm anti-inflammatory-leaning meal today with spinach, tomatoes, olive oil, and a simple carb.


Disorder safety check

Condition

Works?

Why

POTS

Not specifically targeted

Pasta provides carbohydrates, but this is not intentionally a high-sodium meal unless the pasta water and finished dish are salted more

Vestibular migraine

Conditionally

Tomatoes can be a personal trigger for some people, so this one makes more sense on a symptom-free day

Lupus

Yes

Spinach, tomatoes, and extra-virgin olive oil make this plant-forward and anti-inflammatory-leaning

Recipe

Ingredients

Makes 2 generous servings

Pasta

  • 6 oz farfalle

  • 1 tbsp kosher salt for the pasta water

  • 1/2 cup reserved pasta water

Tomato and spinach mixture

  • 2 cups cherry or grape tomatoes

  • 4 packed cups baby spinach

  • 2 tbsp extra-virgin olive oil

  • 2 garlic cloves, thinly sliced or minced

  • 1/2 tsp kosher salt, divided

  • Freshly ground black pepper

  • 1/4 tsp dried oregano

  • Pinch of red-pepper flakes, optional

Finishing

  • 1 tbsp extra-virgin olive oil

  • 1–2 tbsp grated Parmesan, optional

  • Extra black pepper

  • Fresh basil, optional


Steps

1. Prepare the vegetables

  1. Wash the cherry tomatoes thoroughly.

  2. Dry them well.

  3. Cut larger tomatoes in half lengthwise.

  4. Leave very small tomatoes whole if you want a mix of textures.

  5. Wash the spinach if needed.

  6. Dry it well.

  7. Peel and mince or thinly slice the garlic.

Have everything ready before you begin because the spinach cooks very quickly.


2. Boil the pasta water

  1. Fill a large pot with water.

  2. Bring it to a full rolling boil.

  3. Add about 1 tablespoon kosher salt.

  4. Add the farfalle.

  5. Stir immediately so the pieces do not stick to the bottom or each other.

  6. Cook according to the package directions until just al dente.

Farfalle can stay firm in the center longer than thinner pasta, so taste one rather than relying only on the clock.


3. Reserve pasta water

Before draining:

  1. Scoop out at least 1/2 cup pasta water.

  2. Set it beside the stove.

  3. Drain the pasta.

Do not rinse it. The starch on the pasta helps the tomato juices and olive oil cling to it.


4. Start the tomatoes

  1. Heat a large skillet over medium heat.

  2. Add 2 tablespoons extra-virgin olive oil.

  3. Let the oil warm for about 30 seconds.

  4. Add the tomatoes.

  5. Sprinkle with about 1/4 teaspoon salt and black pepper.

  6. Arrange as many tomato halves as possible cut-side down against the skillet.

Let them sit undisturbed for about 2–3 minutes.

This gives them the browned, blistered edges visible in the photo.


5. Continue cooking the tomatoes

  1. Stir or flip the tomatoes.

  2. Cook for another 3–4 minutes.

You want some tomatoes to remain intact while others soften and release their juices.

  1. Press one or two tomatoes lightly with the back of a spoon to help create a little sauce.

  2. Add the dried oregano.

  3. Add red-pepper flakes only if using.


6. Add the garlic

  1. Push the tomatoes slightly to the outside of the skillet.

  2. Add the garlic to the oil in the center.

  3. Cook for about 30 seconds, stirring constantly.

  4. Mix the garlic back into the tomatoes.

Do not let the garlic turn dark brown or it will taste bitter.


7. Add the spinach

  1. Add about half of the spinach to the skillet.

  2. Toss it with the tomatoes.

  3. Wait about 30–45 seconds for it to begin wilting.

  4. Add the remaining spinach.

  5. Sprinkle with another small pinch of salt.

  6. Continue tossing for 1–2 minutes.

The spinach should be wilted and glossy but still green.


8. Create the light sauce

  1. Add about 1/4 cup reserved pasta water to the skillet.

  2. Stir and scrape up any browned tomato or garlic bits from the bottom.

  3. Let the mixture simmer for about 1 minute.

The tomato juices, pasta water, and olive oil should start looking slightly glossy rather than watery.


9. Add the pasta

  1. Add the drained farfalle directly to the skillet.

  2. Toss thoroughly so the pasta gets coated with the tomato-spinach mixture.

  3. Cook together over low to medium-low heat for about 1–2 minutes.

If the pasta looks dry:

  1. Add more reserved pasta water 1 tablespoon at a time.

  2. Toss after each addition.

You want a light coating, not a pool of liquid.


10. Finish the pasta

  1. Turn off the heat.

  2. Add 1 tablespoon extra-virgin olive oil.

  3. Toss once more.

  4. Taste.

  5. Add more salt and black pepper if needed.

  6. Add Parmesan if using.

The pasta should look glossy, with the tomatoes and spinach distributed throughout rather than sitting separately.


11. Serve

  1. Divide between two bowls.

  2. Spoon the tomato-spinach mixture left in the pan over the top.

  3. Finish with black pepper.

  4. Add fresh basil or a little Parmesan if desired.

bottom of page