From ThisBlueWiki
Quick tomato and spinach pasta can be made in less than 30 minutes. This recipe is ovo-lacto vegetarian, or presumably vegan if the cheese topping is omitted and egg noodles such as papardelle are not used.
- Tomatoes:
- (original) 1 14.5oz can of petite-cut diced tomatoes, drained
- (more like a red sauce) 1 28oz can of crushed tomatoes in puree
- 1 10oz package of fresh baby spinach leaves, trimmed and washed
- 1 large sweet Spanish onion, quartered and sliced thin
- 1 Tbsp. extra virgin olive oil
- 2 cloves garlic, minced
- 2 tsp. asian chili-garlic sauce
- (optional) a little hot sauce to taste
- (optional) crushed red pepper to taste
- 1 tsp. kosher salt (or to taste)
- 3-4 servings fusilli (twisty thingies) or farfalle (bowties)
Heat oil in a large skillet over medium heat. Once hot, sautee garlic briefly, then add onions and sautee until tender (about 5 minutes).
Once onions are tender, add spinach leaves and salt.
Once spinach wilts, add tomatoes and chili-garlic sauce. Combine and cook about 8 minutes over medium heat, stirring frequently.
Serve immediately over pasta, and top with peccorino romano cheese. Extra liquid removes the need for oil on the pasta if served immediately -- drizzle the excess liquid in the skillet over the pasta.
Wine combination
- Chianti
- Sangiovese
- 2003 Banfi Centine (a blend of Sangiovese, Cabernet Sauvignon and Merlot)
- Merlot
- Cabernet Sauvignon (?)
As you can see, most reds will do. Cabernet could be a bit too tannic.