Spinach PastaAugust 29, 2009 at 10:17 pm | Posted in Pasta | 5 Comments
Tags: Dinner, Pasta, Spinach, spinach pasta
Dinner last night was another great pasta dish compliments of Pappardelle’s brand pasta. We even hit the wine pairing smack dab on the head. The Babich 2006 Sauvignon Blanc was a delicious crisp compliment. Even if you can’t find a spinach flavored pasta (in case you’re Karen in Wichita) I’m sure this sauce would be wonderful on plain pasta. And yes, I even used the anchovies called for in the recipe. 🙂 If you’re hesitant about the anchovies, relax! While they’re integral to the dish, they don’t make it taste “fishy.”
Wilted Spinach and Garlic with Spinach Pasta
1 lb. Spinach Pasta
1 ½ tablespoons olive oil
12 cloves garlic, minced
12 canned anchovy fillets, chopped
¼ cup capers, drained but not rinsed
Splash of dry white wine or water
3 bunches fresh spinach, stems removed
¼ cup freshly grated Parmesan cheese
1. Heat olive oil in large kettle or wok over medium heat. Add garlic and sauté until golden. Immediately add anchovies. Using wooden spoon, simultaneously stir and mash them until they “dissolve” into the garlic and oil.
2. Add capers and cook one minute longer, stirring constantly.
3. Immediately add spinach, tossing continuously until it wilts. If necessary, add a little wine or water to prevent sticking
Reduce heat to low and keep warm.
4. Meanwhile, Cook pasta in 6-8 quarts of rapidly boiling salted water until al dente (about 6 minutes for angel hair and 8-10 minutes for fettuccine). Drain and add directly to spinach mixture. Toss gently to thoroughly coat the spinach with the pasta. Serve straight from the pan, sprinkling Parmesan at table.
Serves 4 – 6
NOTE: This is not very good the next day. I had some of the leftovers for lunch the next day and the pasta really intensifies over night with a salty strong flavor from the anchovies.