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