Portions: 02 Preparation time: 40 minutes

Pasta with roasted cherry tomatoes and Bufala mozzarella

• Pasta (amount as desired) approx. 200g
• Bufala mozzarella (or regular)
• 1 package of small cherry tomatoes
• 1 whole (!) head of garlic
• ½ package of spinach
• 2 handfuls of fresh basil
Sun-dried tomatoes marinated in apple-spirit vinegar with oregano OLE!
• 3 tablespoons of olive oil
• Parmesan

Do not peel the garlic, just trim the top. Cook the pasta, leaving ½ cup of pasta water. In an ovenproof dish, layer spinach leaves, whole garlic, tomatoes without stems, sun-dried tomatoes, mozzarella, and herbs. Drizzle with olive oil, season with salt and pepper. Bake at 200°C for about 30 minutes. Squeeze out the garlic after removing it. Blend everything together into a smooth mixture. Transfer the sauce to a pan. Add some pasta water. Reduce until the sauce reaches the desired thickness. Add the pasta, mix to combine. Sprinkle with Parmesan and top with pieces of sun-dried tomatoes.