Sometimes you need to be able to throw everything into a pot and call it a meal.
I had one of those days yesterday. April was taunting me with one of its proverbial showers when I’d already grown re-accustomed to the warm North Carolina spring and my sewing machine wasn’t cooperating and I was grumpy and the pimple on my chin was growing large enough to declare autonomy. Basically, in no mood for cooking. Or human interaction, for that matter.
The last time I had this dish it was made for me by a dear friend, and I find that when I need a lift, summoning up a fond food memory often does the trick. (With the proper meal accompaniment, of course.)
Now that I’ve made it myself, I am officially a convert. The pasta starch imparts a creamy texture to the sauce and the steps could not be easier. It’s a meal worth sharing, and I am grateful that I was able to share it with my friend — and now with you.
I adapted my recipe from this one.
12 ounces linguine
16-ounce can diced tomatoes
2 cups fresh spinach
1 onion, thinly sliced
6 cloves garlic, thinly sliced
1/2 teaspoon red-pepper flakes
kosher salt and freshly ground pepper
4 cups water
4 sprigs basil, divided
4 tablespoons olive oil, divided
1) Combine first eight ingredients in a pot wide enough to allow the pasta to lie flat against the bottom. Add 2 sprigs of basil and 2 tablespoons of olive oil.
2) Put the pot over high heat and bring to a boil. Stir regularly for about 10 minutes.
3) Serve the pasta with the remaining 2 sprigs of basil, drizzle with the remaining 2 tablespoons of olive oil, and sprinkle with Parmesan cheese.
Count me in as a convert. Who knew you could make a meal this easily and packed with so much flavor?
I’m glad you liked it!
Yours looks better than the original! Wonder if it would work with whole wheat pasta?
Thank you, Shelby! I’m sure it would work just as well with whole wheat pasta. If you try it, please let me know!