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spaghetti with spinach, tomatoes and goat cheese

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This is a presentation that uses the classic approach of fresh tomatoes, but does it a little differently: making a light sauce, filled with flavor. The fresh goat cheese provides the sharpness.

for the sauce:

four tablespoons extra virgin olive oil
three medium cloves of garlic, peeled and chopped fine
pinch of red pepper flakes
one-half pound fresh cherry tomatoes, halved; or fresh, ripe plum tomatoes, roughly diced into 1/4 to 1/2 inch pieces
eight ounces (about 8 cups) of baby spinach, roughly chopped
one-half cup grated fresh pecorino
four ounces of fresh goat cheese, crumbled
salt and freshly ground pepper

for the pasta:

one pound of spaghetti

Put the oil in a medium-sized sauté pan, over medium heat. Add the garlic and the red pepper flakes. When the garlic starts to sizzle, add the chopped tomatoes, plus a half teaspoon of salt and some freshly ground pepper. Cook for about 2 minutes, stirring lightly with a wooden spoon. Add the spinach and cook for another two minutes, until the spinach starts to wilt. Check for salt. Set aside.

We also recommend putting your serving plates in the oven to warm them.

Meanwhile, bring 4-5 quarts of cold water to a raging boil. Add two tablespoons of salt. Drop in the pasta and stir. Cook until al dente. Drain, saving four tablespoons of the water.

Add the pasta and the pecorino to the reheated sauce, add the reserved liquid, and toss well. We then cover the pan and cook for about one minute over a high heat: this gets the dish really hot and steaming. Then add the goat cheese and toss gently.

Serve immediately on the warmed plates. Add a couple of fresh basil leaves for color.