Tomato, Romano and Spinach Pasta

Ingredients

8 oz Linguine

1 tbsp Olive oil

2 tbsp Salted butter

2 tsp Minced garlic

1-3 cups Onion, minced

2 - 3 Handfuls of baby spinach

¼ cup White wine

1 Plum tomato, chopped

⅛ tsp Kosher salt

¼ tsp Italian seasoning

½ cup Finely grated fresh romano cheese

Cooking Directions

Cook linguine in salted water until al dente, reserving 1/4 cup pasta water

While noodles are cooking, make the sauce: add olive oil and butter to a skillet and cook over medium heat

When butter melts, add onion; cook for 3 minutes or until soft

Add garlic, tomatoes, Italian seasoning, and 1/8 teaspoon salt; cook for another 2 to 3 minutes

Add wine, spinach, and pasta water

Toss pasta with the sauce, turn off heat, and add Romano cheese

Mix and adjust seasoning if needed.