it’s that time of year where you harvest your summer’s hard work of tomatoes. To use up some of my abundance of cherry tomatoes, I whipped up this recipe full of Canadian ingredients – canola oil, garlic, mushrooms, spinach and homegrown basil and tomatoes!

Ingredients

5 cloves garlic, minced
1/4 cup canola oil
2-3 pints cherry tomatoes halved
1 cup coarsely chopped basil
1tsp red pepper flakes
Salt and pepper
1 cup mushrooms
4 cups spinach
2-3 chicken breasts, cooked as desired (I oven roasted mine) – feel free to use ground beef, stewing beef, pork tenderloin, or any other protein instead of chicken
1/4 cup Parmesan petals (plus more for garnish)

Instructions

1. Heat large pot with water salt and oil over high heat to bring to a boil.

2. Meanwhile, heat oil with garlic over medium heat. Sauté for two min. Add mushrooms and spinach. Sauté a few more minutes. Add cherry tomatoes and pepper flakes. Stir in basil.

3. Cook for 5-10 minutes, until tomatoes start to breakdown a bit and a sauce is started to be made. Add salt and pepper to taste. Continue to simmer until the pasta noodles are fully cooked.

4. Once the pasta noodles are cooed, add them to the pasta sauce. Stir to mix then top with Parmesan and cook for another 5 minutes or so. Stir once the Parmesan starts to melt.

5. Serve with extra Parmesan on top.

Bon appetit!