• 8 oz linguine or fettuccine
• 1 Tbsp olive oil
• 1 Tbsp butter
• 3 cloves garlic, minced
• 1 pint grape or cherry tomatoes
• 10 cranks freshly ground pepper
• 1/2 tsp salt
• 1/2 tsp dried basil
• 1 15 oz. can cannellini beans
• 4 oz baby spinach
• 3 oz shredded parmesan

1. Fill a large pot with water and place over high heat to bring it

to a boil. Once boiling, add the pasta and cook according to the

package directions (boil for 7-10 minutes). Drain the pasta in a

colander.

2. While you’re waiting for the water to boil, mince the garlic.

Heat the olive oil and butter in a large skillet over medium-low

heat. Add the garlic and sauté for about a minute, or until it has

softened and become very fragrant.

3. Add the tomatoes, salt, pepper and basil. Sauté the tomatoes

until the skins burst and the tomatoes begin to release their

juices. It’s important to not have the heat under the skillet too

high here or the garlic may burn before the tomatoes break

down. You want the garlic to brown and caramelize a bit, but

not burn.

4. Once the tomatoes begin to break down, add the spinach and

stir it into the tomatoes until it is about half way wilted.

5. Rinse and drain the can of cannellini beans. Add the beans to

the skillet and stir until they are heated through. The tomato

juices will have created a thick sauce-like mixture on the bottom

of the skillet at this point. Taste the mixture and add a bit more

salt if needed. It should be slightly on the salty side in order to

properly flavor the pasta.

6. Add the cooked and drained pasta to the skillet. Toss until the

pasta is coated in the sticky sauce and everything is combined.

Top with shredded parmesan, plus add a bit of Parmesan to the

top of each bowl

7. Serve with your favorite Forgeron Cellars wine.