BOX OF TRICOLORED PASTA

Ingredients:

• 1 box of tricolored pasta (rotini, fusilli, or penne)
• 2 tablespoons olive oil
• 3-4 cloves garlic, minced
• 1 small onion, finely chopped
• 1 cup cherry tomatoes, halved
• 1 cup fresh spinach (optional)
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil leaves, chopped
• Salt and pepper to taste
• Red pepper flakes (optional, for a kick)
• 1/4 cup pine nuts or toasted almonds (optional for texture)
• 1/4 cup black olives or sundried tomatoes, chopped (optional)

Instructions:

1. Cook the Pasta:
   • Bring a large pot of salted water to a boil.
   • Add the tricolored pasta and cook according to package instructions (usually 8-10 minutes) until al dente.
   • Drain the pasta, reserving about 1/2 cup of the pasta water. Set aside.
2. Prepare the Sauce:
   • In a large skillet, heat olive oil over medium heat.
   • Add the minced garlic and chopped onions, sautéing until fragrant and translucent, about 3-4 minutes.
   • Add the cherry tomatoes and cook for another 3-4 minutes, until they start to soften.
3. Mix the Pasta and Sauce:
   • Add the cooked pasta to the skillet, tossing to combine with the garlic and tomato mixture.
   • If the pasta looks too dry, gradually add a bit of the reserved pasta water to loosen it up.
   • Stir in fresh spinach (if using) and cook until wilted.
   • Add salt, pepper, and red pepper flakes to taste.
4. Finishing Touches:
   • Remove the skillet from the heat and sprinkle the grated Parmesan cheese over the pasta.
   • Add fresh basil leaves, and any additional ingredients like olives, sundried tomatoes, or pine nuts.
   • Toss gently to mix.
5. Serve:
   • Plate the tricolored pasta while warm.
   • Garnish with more Parmesan, fresh basil, and a drizzle of olive oil if desired.