ROASTED TOMATOES:

2 tomatoes
olive oil
salt and pepper
3 tbsp. fresh chopped basil

PASTA:

1/2 (16 oz.) box linguine
1/4 cup olive oil
2 minced garlic cloves
4 cups fresh spinach
2 tbsp. butter
3 tbsp. all-purpose flour
3/4 cup heavy cream

Preheat oven to 400°F.

Fold a piece of parchment paper and place on a baking sheet. Place your two tomatoes on the baking sheet, glaze with olive oil and rub it on the tomatoes to get them nice and coated. Sprinkle salt, pepper, and fresh basil on tomatoes. Make sure they get nice and coated. Place in oven at 400°F for 15 to 20 minutes.

Meanwhile cook your pasta. Once the tomatoes are out of the oven and are cooled down slice the tops off and give them a rough chop. Puree the tomatoes with their juices in a blender and set aside.

In a large skillet heat up your olive oil once it becomes aromatic add your garlic cook until tender. Bring the heat down to low and wilt spinach in with the infused oil.

In a small sauce pan make a roue by melting your butter and adding the flour. Add cream and cook until slightly thickened. Pour pureed roasted tomatoes and thickened cream in with the oil and spinach and stir until all mixed together. Toss pasta in with the sauce and add a pinch of salt.

Serve warm.

Submitted by: Gabrielle Hatfield