| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Main course, Mediterrane, Pasta, Pasta sauce, Sautted |
2 |
servings |
INGREDIENTS
| 3 |
qt |
Water |
| 2 |
tb |
Olive oil |
| 2 |
|
Tomatoes; ripe and unpeeled |
| 30 |
|
Whole spinach leaves; no stems or tough leaves |
|
|
Sea salt |
|
|
Fresh ground black pepper |
| 1 |
|
Lemon |
| 1 |
c |
Pasta shells; medium-large |
| 1/2 |
c |
Grated Parmesan cheese |
INSTRUCTIONS
Fill a large saucepan with water and place over high heat to boil for
pasta.
Warm olive oil in a sautT pan or skillet; cut tomatoes into pan and simmer
5 minutes. With a chef's knife, coarsely chop spinach leaves, add to pan,
and cook 5 minutes; spinach will wilt. Season with salt and pepper to
taste. Grate rind of lemon into pan and cook 5 minutes.
Add pasta to rapidly boiling water and cook about 4 minutes. Drain pasta
into a colander and pour pasta into a warm bowl. Mix with hot sauce. Serve
a bowl of grated Parmesan cheese.
NOTES : Pasta with tomatoes, spinach, olive oil and lemon. On Elba we drove
up the winding roads through forests of chestnut to reach a small
restaurant, and cooler air and the sweet smells of thyme, rosemary,
oregano, and mint. In the old, quiet hilltop villages the men sit as they
always have, in tree-shaded squares. The local wine we had with this pasta
was light, white, and dry.
Recipe by: =AC Cole Publishing
Posted to MM-Recipes Digest V4 #4 by "Rfm" <Robert-Miles@usa.net> on Feb
01, 99, converted by MM_Buster v2.0l.
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