If you are thinking of recreating this simple dish, all you need is a box of penne, a couple of crushed garlic cloves, few messily halved cherry tomatoes, a can of smooth black olives, a bag of dark-green spinach and a generous splash of olive oil. Freshly ground pepper is optional but a bottle of Pinot is not. Bon Appétit!
Apart from writing about last night’s dinner, I am also making travel plans for the month of May. For now, Washington DC, Shenandoah National Park and parts of Michigan seem to be on the cards. Can’t wait to get back on the road!