John Myers
Pasta with Spinach in Spicy Sauce
The perfect pasta with spinach in spicy sauce recipe with a picture and simple step-by-step instructions.
- Pre-Cooked pasta, spirelli, girandole, fusilli or similar
- 1 Pckg. Frozen spinach
- 1 Paprika, red
- 1 Hands full Black olives, pitted and sliced
- 1 Medium onion
- 2 Garlic cloves chopped
- 1 Branches Fresh rosemary, cut into small pieces
- Pepper, possibly salt to taste
- Shot of red wine
- Some things taste good, even though they were created out of pure improvisation, so to speak with the “use of leftovers” – and that is often not the worst thing that comes out of it. So, plenty of cooked pasta from the day before, what do you do? Spinach was still there, so let’s go. First, slowly heat the spinach and season to taste in an extra saucepan, heat a large pan with butter and oil.
- Finely dice the onion and garlic, put the onion in the pan and slowly steam it, but then allow it to take on a strong color and roast, then add the garlic. Always let everything simmer and move it from time to time.
- Mix the pre-cooked pasta under the spinach, keep everything moving over a low heat. Then the noodle and the spinach can get really hot again, so almost “fry” them a little, but always stir so that it does not stick to the pot.
- Core the peppers and cut into fine, small strips, core the olives and cut into rings. When the onion has a really nice crispy texture in the pan, add the peppers and stir in. Always keep everything simmering over medium heat. If it looks like it’s going to be “sticky”, add a little shot of red wine. Always keep the whole thing in moderate motion. The peppers should sweat well.
- Mix in the finely chopped fresh rosemary. And add the olives. Mix everything well. Season to taste with pepper, I rarely consider salt necessary, but a matter of taste.
- Now “marry” the spinach noodles in the sauce. So put the pasta in the pan and mix it well, add a little heat and the dish is ready. A light red that was allowed to flow into the sauce tastes great with it .. – Bon appetit!
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