Spinach & buttery tomato penne with olive herb + fresh Greek basil

Spinach & buttery tomato penne with olive herb + fresh Greek basil

Been following the launch of Mob Kitchen new cookbook and saw Sophie Wyburd post about her buttery tomato penne as a quick meal on her stories, so since then I have been craving some penne pasta, too. Mine here is a twist on the tomato and butter sauce, but sautéed with fresh olive herb and added spinach for a veg kick. The olive herb adds a salty, olive taste to the sauce, minus olives! I found it on Farmdrop ad brand partner and as I like to try all their herbs and micro grown anything, I was all for it. This was the perfect pairing for it and I couldn’t recommend it more!

Ingredients:
200-300g penne (serves 2), cooked al dente
2 handfuls spinach
1 large handful cherry tomatoes, halved
2 tbsp chopped olive herb, chopped finely
2 tbsp butter (I used salted but you can swing with unsalted too)

In a pan, add your butter and tomatoes in on a medium low heat and cook until the cherry toms are softened. Add in your olive herb and saute for a minute or two until you can taste the salty flavour (taste from your spoon). Add in the pasta, a teeny dash of pasta water, and the spinach and stir together to combine. Serve with fresh basil (I used Greek which one this case was much smaller and I think sweeter. You can also toss some sprigs into the mix while cooking as it goes well with tomatoes. Serve while hot! I didn’t add any cheese, but you’re welcome to some.

Olive herb from Farmdrop
Penne from Pasta Rummo
Fork from Photopropdrop
Greek basil from inform