You're using an outdated browser. Please upgrade your browser to improve your experience.


From Our Kitchen Blistered Cherry Tomato Spaghetti With Spinach and Goat Cheese

Recipe by Hayley Patterson

Cook Time: 25 minutes

Serves: 4


2 x punnets cherry tomatoes, washed and dried

3 large handfuls (150g) fresh spinach

100g goat cheese

250g spaghetti

1 bunch of fresh basil

Zest of 1 lemon

2 teaspoons minced garlic

2 tablespoons of butter
2 tablespoons red wine vinegar

Olive oil, for cooking




Put a large pot of salted water on to boil. This will be for cooking the pasta. Place your largest pan with tall sides onto a medium heat. Add a tablespoon of olive oil, and when it starts to shimmer, add your cherry tomatoes to the pan.


Turn the heat up and let the tomatoes sizzle away until they start to colour and the outsides split, about 4-5 minutes. Stir intermittently. Watch carefully, as the tomato oil can spit if it gets too hot.


When the tomatoes have softened, add the minced garlic and red wine vinegar. Allow to cook for 1 minute.


Add the butter and stir through. Break up the tomatoes a little and continue to stir until you have a rustic, luscious sauce.


Cover with a lid and turn the heat down low. Allow the sauce to bubble away gently while you cook the pasta.


Cook the pasta according to the instructions on the packet. One minute before your pasta is ready, add half a cup of cooking water from the pasta pot to the tomato sauce. Turn the heat up on the sauce so that it starts to bubble. Stir the spinach and basil into the sauce.


Drain the cooked pasta, reserving some of the water just in case.


Add your pasta to your sauce and stir through. If the sauce is too thick, add some extra cooking water. Serve with goat cheese and a drizzle of olive oil.