January 23, 2010

Dad’s Mediterranean Pasta

Posted in Pasta at 6:41 pm by Sheila OConnell

Simple dish of garlic, olive oil, onions, diced tomatoes, spinach and thin spaghetti. Ready in 30 min or less. Serve with baked zuchini, italian bread, and wine. (Variations include squash & eggplant, chicken, italian sausgae, and shrimp; see my next post.)

Basic Ingredients:
Thin spaghetti (or linguine or angel hair)
Olive Oil
2-3 large cloves garlic, diced
1 large onion, cut in chunks
1 large can Red Pack diced tomatoes
1 bag washed spinach
Red pepper flakes
Fresh grated parmesan cheese

Put large pot of water with salt to boil
Dice garlic & chop onions
When water is near boiling…
Put olive oil 1-2 tbls in large skillet w garlic
Heat on medium high heat – as soon as garlic starts to sizzle, reduce heat and add onions.
Stir onions and garlic until tender. Add red pepper flakes
Start spaghetti to boil
Add tomatoes to skillet, raise heat to medium high
Add salt and pepper if desired
When Spaghetti has 2 minutes to go, add spinach to skillet and slowly fold in. Reduce heat if necessary.
Pour out most of water from pot, then add several large ladles of spaghetti water to skillet.
Slowly, add spaghetti to skillet, folding into tomatoes as you go. Let all ingredients cook on low for a few minutes.
Serve with bread, etc. Spinkle pasta with parmesan cheese if desired.
Nice Italian white wine (Pinot Grigio or Gavi), or a mediterranean red wine (Chianti, Rhone, Spanish) will go nicely.
Bon Appetit!

(ps, above uses 12″ skillet, 2/3 box pasta, serves 4-6)

Posted by Dad


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