I love carbo-loading. It is one of the many benefits of being a runner. This pre-Los Angeles 13.1 meal was made almost entirely from Christmas gifts. I love experimenting with my foodie gifts! Tom, the pappardelle travelled well, and was the perfect canvas for sautéed heirloom tomatoes and spinach. Carmen and Jim, I felt really cool drizzling the pasta with white truffle oil. It made my pasta taste like an expensive entrée straight out of Beverly Hills. I have been using truffle on everything lately: eggs, grilled cheese sandwiches, popcorn. If you do not have truffle oil in your pantry, go buy some. It makes everything taste gourmet. Expect to see more recipes featuring truffle in the upcoming weeks!
8 ounces pappardelle pasta
2 tablespoons olive oil
3 garlic cloves, minced
1 pint heirloom cherry tomatoes
4 ounces baby spinach (1/2 a bag)
1 teaspoon red pepper flakes
Salt & Pepper
Pecorino Romano sprinkling
A few drops of white truffle oil
Gradually add spinach, season with salt and pepper, and cook until tender, 3 minutes.