bishop: spinach and pasta sauce

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* Exported from MasterCook *

 

Fastest Pasta With Spinach Sauce

 

Recipe By :Jack Bishop : Complete Italian Vegetarian

Serving Size : 6 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 clove garlic

1/2 teaspoon crushed red pepper flakes -- or to taste

15 calamata or other olives -- approximately

pitted and roughly chopped

1/4 cup extra virgin olive oil -- plus

1 tablespoon extra virgin olive oil

1 pound long pasta (linguine)

1 pound spinach -- washed

tough stems removed -- roughly chopped

salt and freshly ground black pepper

 

Bring a large pot of water to a boil and salt it.

 

GARLIC AND OLIVE OIL: Meanwhile, mince the garlic as finely as possible and

combine it in the bottom of a warm bowl with the red pepper flakes (if using)

olives and olive oil.

 

Place the pasta in the pot, and cook until it is nearly done (test it for

doneness by tasting). Plunge the spinach into the water, and cook until it

wilts, less than a minute. Drain quickly, allowing some water to cling to the

pasta, and toss pasta and spinach in the bowl with the garlic and olive mixture.

Season with salt and pepper, and serve.

 

VARIATIONS:

 

*Toss the pasta with freshly grated Parmesan or pecorino Romano cheese to taste.

 

*In addition to or instead of the olives, use chopped sun-dried tomatoes in oil

(about a quarter cup), drained capers (about two tablespoons), toasted bread

crumbs (about a half cup) or minced prosciutto (about a quarter cup).

 

*Use other greens, as long as they will cook quickly. Try chopped leaves of

kale, collards, Swiss chard, turnip or mustard greens, or bite-size florets of

broccoli.

 

*Use Asian noodles, and substitute a quarter cup peanut oil plus one tablespoon

sesame oil for the olive oil. Add soy sauce to the hot pepper and garlic, omit

the olives, and add a few lightly toasted sesame seeds.

 

TIMING TIP: Add tender greens like spinach when the pasta is about done. The

added cooking time will be only 30 seconds or so. Add tough greens, like kale or

collards or vegetables like broccoli florets to a minute or two before the

pasta seems finished, so that the greens have enough time to become tender.

 

>Excerpt from COMPLETE ITALIAN Vegetarian, by Jack Bishop (Houghton Mifflin,

1997). >Mark Bittman, NYTimes >Riverside Press-Enterprise 1998-Apr-05

>Hanneman/Buster

 

Notes: The very best pasta is often the simplest. Jack Bishop cooks the greens

with the pasta and adds the seasonings at the last minute. Allow at least a

gallon of water to a pound of pasta, because you need a large pot to accommodate

the both the pasta and the greens.

 

S(Archived By):

" Pat Hanneman <kitpath on 25 Jan 1999 "

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Per Serving (excluding unknown items): 410 Calories; 14g Fat (30.2% calories

from fat); 12g Protein; 60g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol;

161mg Sodium. Exchanges: 4 Grain(Starch); 1/2 Vegetable; 0 Fruit; 2 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 4282 0 0 0 26045 0 0 0

 

 

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