This is so yummy. It is great with a nice glass of a light white wine.
Here is what you need.
14 oz can of dices tomatoes (I like petite diced but normal is fine too.)
1/3 cup of cream
thin spaghetti (I used half the box because there is two of us but you can easily double it and use a whole pound of pasta)
1 cup of blue cheese (roughly more is always better)
baby spinach
3-4 cloves of garlic
red pepper flakes to taste
pinch of salt
a little oil
Heat some oil in a large skillet and saute minced/pressed garlic for a min
Add tomatoes and a pinch of salt and red pepper flakes to taste. Cook for about 5 min on medium heat to remove most of the liquid.
Once the liquid is gone add the blue cheese and melt into tomatoes
Add the cream and mix in. Taste test and adjust salt and pepper if necessary. You can add a little black pepper if you want.
When the pasta is hot and drained add the baby spinach about 2 cups(more or less depending on preference) and wilt for a min.
Add hot pasta to skillet and toss together.
Top with more blue cheese if you are like me. Chris says absolutely not.
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