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PASTA WITH FRESH TOMATO AND SPINACH


2 lb organic plum tomatoes

2 bunches coarsely chopped organic spinach

3 cloves minced organic garlic

1 diced organic sweet onion

1/4 lb butter

1/2 lb spaghetti

1/4 lb local grating cheese

Sea salt

Fresh ground pepper


Peel the tomatoes by blanching in boiling water, and then cooling in ice water to loosen the skin. Dice the tomatoes. Use the water to boil the pasta.


Heat half the butter in a large sauce pan. Saute the onion until softened. Add the garlic and cook for a couple of minutes. Add the tomatoes, bring to a boil, and turn to a simmer. Cook until the sauce is thickened. Just before serving, add the spinach, and then the rest of the butter. Stir until the spinach is wilted, and the butter is incorporated. Season with salt and pepper.


Serve the sauce over cooked pasta, topped with grated cheese.


Adapted from traditional by Burk


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