Pasta With Spinach And Potatoes

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Pasta With Spinach And Potatoes

 

2/3 cup olive oil, divided

1 large potato, peeled, cut into small cubes

salt to taste

freshly-ground black pepper to taste

1 cup minced onion

2 pounds fresh spinach, trimmed, washed well, drained

1 1/4 cups water

1 cup tomato sauce

1/2 cup fresh bread crumbs

2 large garlic cloves, minced

1 tablespoon minced fresh parsley

1 pound linguini

freshly-grated Locatelli or Parmesan to taste

 

In a skillet set over moderately high heat, heat 1/4 cup of the oil until hot.

Add the potato cubes and salt and pepper, and cook, stirring occasionally, until

golden brown. Transfer the potato cubes to a plate. Add 1/4 cup of the oil to

the pan and cook the onion, stirring occasionally, for 5 minutes, or until

golden. Add the spinach and 1/4 cup of the water and cook, stirring, until

wilted. Stir in the potatoes, tomato sauce, and 1 cup water and simmer for 20

minutes, or until the potatoes and spinach are tender.

In a skillet over moderate heat, heat remaining oil. Add the bread crumbs and

garlic and cook, stirring, until golden. Transfer them to a bowl and stir in the

parsley.

In a large saucepan of boiling salted water, cook the linguini until al dente,

drain, and return to the pan. Add the spinach and potato mixture and gently toss

just to combine. Transfer to a serving dish and sprinkle with the bread crumbs.

Serve with the cheese.

Makes 4 to 6 servings.

 

 

 

 

 

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