Summer Pasta
Again, I can’t stress enough how simple fresh ingredients make the most amazing food. When I made this recipe I used fresh Ontario field tomatoes from the farmer’s market but vine-ripened tomatoes would work well here as well.
Serves 4
2 tbsp extra virgin olive oil
1 Medium sized onion, sliced in half moon
3 Cloves garlic, crushed
1/2 Cup of white wine or stock of your choice
4 Medium sized tomatoes, chopped
1 227 g bag of spinach, washed
Salt
Pepper
1 375 g box of whole wheat pasta
Parmesan cheese (optional)
– Bring a large pot of water to boil for the pasta and then cook according to directions.
– Heat the oil in a nonstick skillet over medium high heat.
– When the oil is hot (it will ripple) add the onion and season with salt and pepper.
– Sauté the onion for about 5 min; until they are soft and translucent.
– Drop heat to medium low and add the garlic. Sauté the garlic for 30 seconds to a minute, as always be careful not to burn the garlic.
– Add the wine and turn the heat to high and let the alcohol cook out, about a minute. With a wooden spoon gently scrape the pain to release any of the onion or garlic that may be stuck on the bottom of the pan (deglazing).
– Add the tomatoes to the boiling liquid and season liberally with salt and pepper. Mix well.
– Add the spinach and again season with salt and pepper. Mix the spinach into the tomato mixture and then turn the heat down to low and cover with a lid.
– Add the pasta to the pan when it is cooked to your preference.
– Taste and adjust seasoning.
– Serve immediately and with Parmesan cheese if you so choose!
Notes:
1. I used the fresh whole wheat pasta recipe here and made it into fettuccine but of course you can use boxed pasta in any shape or size you prefer.
2. If you are using stock instead of wine, that is fine but I don’t think it would really work to just use plain water.
3. This is a very fast cooking sauce so if you are not using fresh pasta wait until you start to cook the pasta before starting the sauce.