8 oz Whole Wheat Linguini
2 Tbsp Sea Salt
2 Tbsp Extra Virgin Olive Oil
2 Shallots – finely chopped
3 Garlic Cloves – finely minced
8 oz Vine Ripe Tomatoes – cut into quarters
Himalayan Salt and Black Pepper to taste
4 oz Baby Spinach
½ cup fresh Basil Leaves
¼ cup Parmesan Cheese – freshly grated
2 Sprigs of Fresh Basil for garnish
Bring water to boil in a large pot. Add the salt and gently put in the pasta strands.
Cook the Linguini al dente, according to package directions.
In a large skillet heat over medium-high heat one tablespoon of the olive oil. Add the shallots and cook for a few minutes until becomes translucent. Add the minced garlic, stir well and saute until the garlic turns light golden.
Add the sliced tomatoes, season with Himalayan salt and pepper.
Stir and cook only for a few minutes to keep the tomatoes from falling apart. Turn the heat low and stir in baby spinach and tear the basil leaves over the top.
When pasta is al dente, transfer with a tong to the vegetable skillet. Add two to three spoonful of pasta water and toss to combine all ingredients.
Serve with grated or shaved Parmesan cheese and a few basil leaves on top. Finally drizzle with a little extra virgin Olive Oil.