First, choose and cook your pasta. We went with penne, because, hey, that's how N&Co does it (penne's also my favorite pasta). Since we were making pasta for 5 people, we ended up using a bag and a third (what size bag you ask? um...) of penne, and eyeballing the increase in other ingredients like onions and tomatoes. But we kept the sauce the same, and that's the true key to this dish.
In a very hot pan, saute
2 t olive oil
2 1/2 C pre-cooked pasta
1/4 C cubed roma tomatoes
1 T diced red onion
2 shakes of salt + cracked pepper
Sear noodles, stir a bit, should get "steaming hot". We actually didn't wait to sear the noodles, we just waited until the onions looked ready, and then poured in the sauce. Or maybe that's a lie, did we pout in the sauce first cuz we thought it would need to reduce more? Er, either way, it worked...
Once everything is good and hot, add
1 oz fresh baby spinach (who measures ounces in their kitchen? yeesh...)
1 oz fresca sauce
Toss to combine, and when the noodles look good and coated, take off heat. Shred some parmesan cheese on it so it gets nice and melted.
Fresca sauce
I think we used this entire batch for our amount of pasta, it didn't seem like 15 servings or whatever the website said. If you're cooking for 2, maybe pour a third of it in with the pasta and see how that looks.
1/4 C fresh garlic, minced
2 t salt
1/4 C balsamic vinegar
1/4 C sweet white wine
1 C extra virgin olive oil
Sorry for the imprecise recommendations on the sauce. I'm sure that we'll make this again soon, and then we'll be sure to take better notes.
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