This is a simple dish to make – done in the amount of time that it takes to cook a box of spaghetti – but it has a delicious combination of flavors and is very rich and satisfying.

Spaghetti with Spinach

Ingredients:

8 oz. package of spaghetti (gluten-free is ok)

3 T. extra virgin olive oil

2 T. dry white wine*

1/3 c. finely chopped yellow onion

3 cloves garlic, pressed or finely minced (about 1 T.)

salt

red pepper flakes + extra for the table

several large handfuls of baby spinach (about 2.5 oz. by weight), washed and larger stems removed

2 oz. (about 2/3 c.) fresh grated Romano or Parmesan cheese + extra for the table

3 marinated peppadew peppers, coarsely chopped

Directions:

1. Put a large pot (8 qt. pot) of lightly salted water on to boil. When the water comes to a boil, add the spaghetti, stir. Cook until the pasta is almost done – when it needs about 2 minutes more cooking time. Meanwhile, prepare other ingredients. (That is, chop the onion, crushed the garlic, wash the spinach, and grate the cheese.)
2. Add olive oil, wine, onion, garlic, a couple of dashes of salt and a couple of dashes of red pepper flakes to a large, deep skillet (about 12 x 3”.) Place on burner over medium heat. Stir ingredients. Cook for about 1 – 2 minutes.
3. Drain the pasta when it is not quite done. Add nearly cooked pasta to skillet. Toss with olive oil mixture several times. Cook for about 1 minute. Add spinach. Toss with pasta several times. Cook for about 1 minute. Add cheese. Toss. Check pasta for doneness. When pasta is the desired doneness, transfer to a serving platter or to individual dishes. Garnish with chopped peppadews. Serve immediately.

Buon Appetito!

* I served the pasta with Feudi di San Gregorio Falanghina and so used that in the dish.