Spaghetti with Spinach

I started writing out this post entitling it as “Spinach, Basil, Tomato Spaghetti” but then I realized there’s a bit of pork, and some olives, cheese too, in the pasta. So unless you want a title reciting all the ingredients in the dish I have made, I will be sticking to a more mundane (or insane) title for the post, colorful spaghetti Spaghetti with Spinach.

Spaghetti with Spinach
Spaghetti with Spinach

The colors red and green on white noodles are a common thing in most pastas, so this doesn’t look any different. Except that some of the stuff in there are spinach. I don’t eat spinach. No amount of Popeye show has made me excited about spinach. Sure, I’ll eat spinach if it is in the spinach cheese dip of these Italian restaurants, but sauteed on its own the way we have it at home? Eargh. I know I should eat my vegetables. And after watching this being done in a dish on one of those shows I watch, I decided to easily copy it.

The results were fab. It was just like any other pasta dish, with the addition of a healthy ingredient. I plan on doing this more since pasta (and rice) seem to be great platforms in introducing new flavors to my taste.

Spaghetti with Spinach Recipe

6 cups of cooked spaghetti, just an estimate
3 ounces or more of fatty pork (bacon, pancetta, etc.)
5 cloves of garlic, smashed and peeled
1 onion, minced
5 tomatoes, seeded and diced
about 2 cups of spinach leaves, washed
a handful of basil, torn up
cheese, to your taste
olives, to your taste
chili flakes, to your taste

Start with the fatty pork in the pan and let the oil render out. I actually used boiled pork cheeks. You can also use chorizo or sausages. Add the chili flakes if using. Add in the garlic and onion and let it soften. Add the tomatoes, quickly followed by the spinach, and season with salt (seasoning varies greatly with the pork used). Then toss in the pasta once the spinach is wilted. Add a bit of pasta water as well, to make the flavors meld all together. Add enough cheese to make it creamy, or to just add enough flavor. I wasn’t planning on using the olives, but it needed an oomph that was missing. Top with the basil and allow to cook properly. Serve.


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