Thursday, April 18, 2013

Pasta with Sugo Agli Spinaci

Sometimes - a lot of times - the most simple recipes can be sublime. Case in point: pasta with sugo agli spinaci.

2 bunches of spinach, de-soiled
1 onion, peeled and thinly sliced
6-8 tomatoes, diced
olive oil
1/2 C organic chicken stock
2 T fresh dill, chopped
2 T fresh basil, chopped
freshly ground sea salt
freshly ground pepper

In a large, flat bottom pan, heat a splash of olive oil and cook your onions until they are lightly caramelized. Add in the tomatoes and simmer until they have softened and are beginning to lose shape. Pour in the chicken stock. Bring to a boil, reduce heat, and simmer until it begins to thicken. In the meantime, cook your pasta. For a chunky, rustic sauce such as this, I prefer pastas that have holes or twists so the sauce can stick to it.

Stir in your spinach leaves and cook until just past wilted. I use my leaves whole, but chop them down if you prefer. Toss in the cooked pasta and fold in the fresh herbs. Season to taste with salt and pepper.

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