Coast Cooking

Coast Cooking: Pasta and spinach is near the top of my list of favorite comfort foods

In keeping this week’s theme of comfort foods we'll focus on one of my favorites, pasta, which has to stay near the top of my list of favorite comfort foods.

An all-time favorite, especially when made with the best ingredients, is a good quality pasta, butter and lots Parmigiano-Reggiano, the king of cheeses. Of course, pasta with a long-cooked, rich Bolognese sauce is nothing to be trifled with either.

There is just something soul satisfying about good pasta. If it is well cooked, it has nice texture, never mushy or soft, but firm and just a bit resilient. The list of things that goes well with pasta is a long one indeed. Eggs and bacon come to mind, shrimp with a light red sauce – the list could go on and on.

One of my all-time favorites is ridiculously simple to make, and it is delicious. Combine good pasta, a bit of butter and fresh spinach and, of course, Parmigiano-Reggiano. Give this a try, and I am betting it will become a favorite of yours, too. 

1 pound linguini cooked according to package directions

1 bag fresh spinach leaves (does not have to be baby spinach)

2-3 cloves chopped garlic

2-3 pinches red pepper flakes

Olive oil 

Parmigiano-Reggiano

Add a generous amount of good olive oil to a large and deep sauté pan, place on medium heat, and add the garlic and red pepper flakes. Cook just for 2 minutes, then toss in the spinach, a handful at a time, until it is all wilted. In a large bowl combine the pasta and the cooked spinach, toss well and top with lots of  Parmigiano-Reggiano. Feel free to add more olive oil if you like. Serve hot of course.

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