Region: Italy
Category: Pasta with Vegetables
Season: Any
Difficulty: Easy and Quick
If you're familiar with Sicilian food you'll recognize this combination. Tossing the pasta with bread crumbs is a typical Sicilian touch. It's a nice side dish for Baked Sardines. For another attractive way of serving, layer the finished spaghetti, without tossing with breadcrumbs, in a baking pan. Sprinkle the breadcrumbs on top, drizzle with extra virgin olive oil and place in a 425ºF oven until the top is a gratinate, golden brown.
Yield: Makes 4 servings
Preparation Time: 25 minutes
3 tablespoons extra-virgin olive oil
1/2 red bell pepper, seeded and chopped
1 small onion, finely chopped
2 garlic cloves, finely chopped
3 tablespoons water or white wine
1 tablespoon pine nuts
1 tablespoon raisins, soaked in tepid water 15 minutes and drained
Pinch of saffron threads
1/2 teaspoon dried oregano
Salt and freshly ground black pepper to taste
10 ounces spinach, heavy stems removed, washed well
1/2 pound spaghetti
2 tablespoons dry bread crumbs
1. In a flame-proof casserole, heat the olive oil over medium-high heat, then cook the red bell pepper, onion, and garlic until softer, stirring frequently so the garlic doesn't burn, about 5 minutes. Add the water, pine nuts, raisins, saffron, and season with oregano, salt, and pepper. Reduce the heat to medium, add the spinach and cook another 5 minutes, mixing well. Check the seasoning.
2. Meanwhile, for every pound of pasta, bring 6 quarts of water to a rolling boil over high heat, salt abundantly with up to 1/2 cup of salt, then add the pasta in handfuls. Cook over high heat, stirring occasionally so the pasta doesn’t stick together, until al dente. Drain without rinsing.
Transfer the pasta to the casserole and toss with the spinach. Dust with the bread crumbs and toss again. Remove to a serving bowl or platter and serve.
Posted: 12/26/2006
Referenced Recipes:
