Pasta with Spinach and Tomato Sauce

 , , ,      No comments   
Pasta with Spinach and Tomato Sauce
  • 2 (10 oz ea.) packages fresh spinach or two good sized bunches, WELL WASHED, and cut into chiffonade (for the love of God, do not use frozen spinach in this dish)
  • a lot of garlic, half a ball is not too much, peeled and chopped
  • 4 good sized yellow onions, peeled and diced
  • 2 cans whole tomatoes, the best you can find, preferably imported
  • Fresh basil if available.
  • Salt, and liberal amounts of freshly ground black pepper
Saute garlic and onions in some olive oil in a large saucepan until golden.

Add spinach, cover, reduce the heat to medium low and sweat the spinach until soft, about 5 minutes (this presumes that your spinach still has some water clinging to the leaves, if not, add a 1/4 cup of water to prevent burning). Add tomatoes, salt and liberal black pepper to taste.

Just before serving, stir in some chopped fresh basil.

Serve over fettucine, preferably fresh pasta. Simple, yet very delicious.

Carolyn
(10/6/00)

0 comments:

Post a Comment

Be warned!

*Most of the list members who posted recipes are not available for any questions.
*Some have left the list. Some have died.
*There are no photos and there may not ever be any.
*This is not a recipe "book" geared to those who cannot cook without someone holding their hand.
*The blog owner and list members who posted the recipes are not responsible for the recipes or their content. Spoons do not make you fat.
*The standard disclaimers on any and all content apply to appease the Gummit brownshirts and their allies.