Spinach with Tomatoes
Clearly I’m in a tomato mood this week. I love this recipe. It isn’t exactly elementary, but it’s worth a little extra challenge!
Spinach in Tomato Sauce with Shallots and Carrots
1 lb. raw spinach
1/4 C olive oil
3 medium shallots, minced
2 small carrots, peeled and diced
2 C canned whole tomatoes, drained, juice reserved
1 t salt
1/4 C fresh basil
1 lb. pasta
Parmesan cheese — freshly grated
Bring 4 quarts salted water to a boil in a large pot.
Stem the spinach and wash the leaves in a large bowl of cold water, changing the water several times until no sand appears in the bottom of the bowl. Shake the excess water from the spinach and roughly dry the leaves with paper towels. (Leaves can be damp, but not waterlogged.) Set the spinach aside.
Heat the oil in a deep pot or Dutch oven with a cover. Add the shallots and carrots and sautee over medium heat until the vegetables soften but do not brown, about 8 minutes.
While the shallots and carrots are cooking, coarsely chop the tomatoes. Add chopped tomatoes to the pot, along with 1/2 cup of
their packing juice, the salt, and basil. Use the back of a spoon to break apart the tomatoes. Simmer gently, continuing to crush the tomatoes as necessary, until the sauce thickens, about 10 minutes.
Add the spinach to the pot, tossing several times to coat leaves with tomato sauce. Cover and continue cooking, removing the lid once to stir, until the spinach has wilted, about 5 minutes. Taste for salt and adjust seasonings if necessary.
While preparing the sauce, cook and drain the pasta. Toss the hot pasta with the spinach sauce. Mix well and transfer portions to warm pasta bowls. Serve immediately with grated cheese passed separately.
spinach, tomatoes, pasta, recipes, cooking
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