Recipe: The Pasta with Tomatoes (and Spinach)

Pasta with Tomatoes and Spinach

I am currently spending a semester abroad in Bratislava. For the first time, I actually have my previous classmates at my exchange. It is a weird feeling. On the one hand, I am probably more social that I have been in any of my previous exchanges. On the other hand, I don't meet many new people.

One very positive surprise was, when one of my classmates invited me to cook lunch for us. Well, there were just three of us, not everybody from my class currently here. He made this very good vegan pasta with tomatoes. So, as my instincts indicated, I needed to try it myself. The only problem is, by now I am sure that I am unable to follow the recipe to the letter. Thankfully, the only changes that I made were using a different type of pasta, and by adding the what calls itself spinach, but for my perception was way too small and light. It could be, that it was still young, but I am not convinced.

But since I have no idea how else to call it, it will end up being the spinach in the recipe.


  • Pasta (500g for around 3 people)
  • Cherry Tomatoes (I think 250g is enough)
  • Garlic (at least 3 cloves)
  • Basil (depends on how much you like it - I recommend at least 3 leaves)
  • Spinach (around 100g)
  • Olive oil


  • Cook the pasta to the hard level. This means around 2-3 minutes less than well cooked for my pasta.
  • Crush the garlic.
  • Put olive oil in the pan and heat it. I add garlic at this point, but feel free to add it later to preserve more taste. Based on your taste, you can also add basil now instead of later.
  • Cut the cherry tomatoes in half and throw them in the pan
  • Add the spinach
  • Wait, until the tomatoes release the liquid and it gets less liquid-like
  • Add basil and wait a minute or two.
  • Add pasta and mix.
  • Serve.


  • The potatoes have quite a strong taste, so if you don't like tomatoes that much, put less of them in.
  • The original recipe was without the spinach, so feel free to skip it.