1 pound cherry tomatoes, halved
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon sugar
1 pound pasta
1/2 pound baby spinach
1/4 teaspoon chili flakes
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 cup Parmesan cheese
Preheat the oven to 400 degrees F.
Toss the tomatoes, olive oil, salt and sugar together, and arrange on a baking sheet in one even layer. Roast for 25 to 30 minutes or until the tomatoes are blistered and reduced.
When the tomatoes are nearly finished baking, cook the pasta according to package instructions.
Transfer the pasta and tomatoes to a large skillet and add the spinach, chili flakes, black pepper and garlic powder.
Cook, stirring occasionally, until the spinach is wilted and the water has evaporated.
Stir in the Parmesan cheese and serve.