One-Pot Pasta 🍝 Ingredients  ▫️ 7 cloves garlic, sliced ▫️ 25 cherry tomatoes, halved ▫️ 1 tablespoon olive oil ▫️ salt, to taste ▫️ ½ pound spaghetti ▫️ 3.5 cups boiling water ▫️ big handful baby spinach ▫️ ⅓ cup Parmigiano Reggiano cheese, grated Instructions  ▫️ In a large pan with tall sides, add the garlic, tomatoes, olive oil, and two big pinches of salt.
▫️ Add the dry spaghetti on top (break in half, if necessary, to fit in the pan—don't tell any Italians 🤫) and top with the water, which should be just enough to cover the ingredients. 
▫️ Bring the contents to a boil, cover, and cook on medium-high heat until the pasta is al dente; about 8 to 12 minutes. Depending on the size of your pan and brand of pasta, you may need to uncover the pot every few minutes and give the pasta a stir, to prevent clumping. 
▫️ Remove the pan from the heat, and add the spinach right away, so it cooks from the residual heat. Add the grated cheese and stir everything well. The stirring should produce a luscious, creamy sauce. Serve and enjoy!
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