Pasta with Spinach and Tomatoes
By Cristin WalshPublished on June 27, 2013
Time
55 minutes
Yield
Serves 6
Ingredients
1 pound (16 cups) baby spinach 6 tablespoons extra-virgin olive oil 4 garlic cloves, minced2 tablespoons tomato paste ¼ teaspoon red pepper flakes 3 pounds tomatoes, cored and choppedSalt and pepper 1 pound fettuccine Grated Pecorino Romano cheese
Before You Begin
You can use linguine or pappardelle in place of the fettuccine.
Instructions
- Place spinach and ¼ cup water in large bowl. Cover bowl with large dinner plate and microwave until spinach is wilted and decreased in volume by half, about 5 minutes. Using potholders, remove bowl from microwave and keep covered, 1 minute. Carefully remove plate and transfer spinach to colander set in sink. Using rubber spatula, gently press spinach against colander to release excess liquid. Transfer spinach to cutting board and roughly chop, then place in clean dish towel and squeeze to remove excess water.
- Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until shimmering. Add half of garlic and cook until fragrant, about 30 seconds. Add spinach and cook until glossy green, about 2 minutes. Transfer spinach to bowl and set aside.
- Reduce heat to medium and add remaining 4 tablespoons oil, remaining garlic, tomato paste, and pepper flakes to now-empty skillet and cook until fragrant and tomato paste has darkened slightly, about 1 minute. Add tomatoes and 1 teaspoon salt and bring to strong simmer. Cook, stirring occasionally, until tomato sauce has thickened slightly and few tomato chunks remain, 15 to 18 minutes. Season with salt and pepper to taste. Add spinach to sauce, cover, and keep warm.
- Meanwhile, bring 4 quarts water to boil in large pot. Add fettuccine and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain fettuccine and return it to pot. Add sauce and toss to combine. Adjust consistency with reserved cooking water as needed. Serve with Pecorino.
Time
55 minutesYield
Serves 6Ingredients
1 pound (16 cups) baby spinach
6 tablespoons extra-virgin olive oil
4 garlic cloves, minced
2 tablespoons tomato paste
¼ teaspoon red pepper flakes
3 pounds tomatoes, cored and chopped
Salt and pepper
1 pound fettuccine
Grated Pecorino Romano cheese
Test Kitchen Techniques
Ingredients
1 pound (16 cups) baby spinach
6 tablespoons extra-virgin olive oil
4 garlic cloves, minced
2 tablespoons tomato paste
¼ teaspoon red pepper flakes
3 pounds tomatoes, cored and chopped
Salt and pepper
1 pound fettuccine
Grated Pecorino Romano cheese
Test Kitchen Techniques
Ingredients
1 pound (16 cups) baby spinach
6 tablespoons extra-virgin olive oil
4 garlic cloves, minced
2 tablespoons tomato paste
¼ teaspoon red pepper flakes
3 pounds tomatoes, cored and chopped
Salt and pepper
1 pound fettuccine
Grated Pecorino Romano cheese
Test Kitchen Techniques
Why This Recipe Works
To take advantage of summer produce, we wanted to make a pasta dish that kept the flavors bright. For ease, we opt for baby spinach, and we start by wilting a generous 16 cups in the microwave. Squeezing out the moisture and chopping the spinach prevents a watery, slimy dish. Chopped tomatoes need less than 20 minutes in the pan with some garlic, olive oil, tomato paste, and red pepper flakes to turn them into a sauce that still has fresh-tomato flavor. A final dose of pungent pecorino cheese adds depth to this vegetable pasta.
Before You Begin
You can use linguine or pappardelle in place of the fettuccine.
Instructions
- Place spinach and ¼ cup water in large bowl. Cover bowl with large dinner plate and microwave until spinach is wilted and decreased in volume by half, about 5 minutes. Using potholders, remove bowl from microwave and keep covered, 1 minute. Carefully remove plate and transfer spinach to colander set in sink. Using rubber spatula, gently press spinach against colander to release excess liquid. Transfer spinach to cutting board and roughly chop, then place in clean dish towel and squeeze to remove excess water.
- Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until shimmering. Add half of garlic and cook until fragrant, about 30 seconds. Add spinach and cook until glossy green, about 2 minutes. Transfer spinach to bowl and set aside.
- Reduce heat to medium and add remaining 4 tablespoons oil, remaining garlic, tomato paste, and pepper flakes to now-empty skillet and cook until fragrant and tomato paste has darkened slightly, about 1 minute. Add tomatoes and 1 teaspoon salt and bring to strong simmer. Cook, stirring occasionally, until tomato sauce has thickened slightly and few tomato chunks remain, 15 to 18 minutes. Season with salt and pepper to taste. Add spinach to sauce, cover, and keep warm.
- Meanwhile, bring 4 quarts water to boil in large pot. Add fettuccine and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain fettuccine and return it to pot. Add sauce and toss to combine. Adjust consistency with reserved cooking water as needed. Serve with Pecorino.
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