06 April, 2010

Tagliatelle with Tomato, Olives & Fresh Spinach

I just made a quick pasta dish because I had bought all this fresh spinach from the market in a spring time frenzy. I was too lazy to cook something else more elaborate and I resorted to the simple and delightful italian cuisine. The whole recipe is a variation of the pasta with tomato sauce, so you start by making the basic tomato sauce.
In a pan, poor some extra virgin olive oil, then chop up 2 or 3 cloves of garlic and gently stir them over the smallest fire you've got. The garlic must absolutely not brown or burn, because it turns sour and you wouldn't get the good flavor in the sauce.
Ok, after a minute, poor in a can of "pelati", peeled plum tomatos that you've raughly chopped up. bring to a simmer steering constantly (preferably with a wooden spoon, better for the flavor, pan surface protection and style) and season with salt&pepper to taste, basil (fresh or dried). You can also use whatever italian herbs you facy, like rosemary, oregano, parsley. I used oregano, no parsley.
Towards the end of 15 minutes throw in the roughly chopped spinach and some kalamata greek olives (it's the best kind for flavoring food). Simmer another few minutes until spinach is soft and it's done. If it seems to you like too dry, feel free to add some water.
Simply poor the tomato spinach sauce over the hot tagliatelle and enjoy!

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