Monday, June 2, 2008

Spinach and sundried tomato linguine

I'm still around. I've just been really busy with work and life and stuff... no, no good gossip, nothing new, just busy.

OK, so today I have the recipe for spinach and sundried tomato pasta. This was a delicious recipe I made a couple of weeks ago. I used Catelli Healthy Harvest (whole wheat) Linguine.
3 cloves of garlic
2 cups chopped fresh plum tomatoes
2 cups chopped sundried tomato (in oil)
Club House Garlic Plus
Club House Garlic Plus
1/2 a cup chopped Kalamata olives
1 cup fresh basil
3/4 package fresh spinach
Olive oil
Salt and pepper
Dried cayenne pepper

For the sauce:
Chop the garlic and fry it in the olive oil.
Fry garlic

Then add the fresh tomato, oregano, cayenne pepper and salt and pepper, as well as the Garlic Plus seasoner. Sautee for a few minutes.
tomato bits

The sundried tomato and olives go now.
Sauce ingredients

Meanwhile, cook the pasta to two-thirds of the time indicated in the package, for example if it says to cook for 8 minutes, cook it for only 5. You want the pasta to be kinda hard.
When the pasta is cooked (sorta), add it to the sauce along with the spinach and the fresh basil. Salt and pepper to taste. Leave it for approximately 2 minutes, covered. The spinach will be wilted but not totally consumed.

Serve in a pasta bowl and enjoy!
Spinach tomato fettuccine

(For those of you non-vegans or non-allergic to milk products, you can add some grated parmiggiano here).