Inspired by one of the best pay dishes I had at pasta brown in Covent Garden, this spaghetti spinach has quickly become one of my favourite pasta dishes. It’s so easy to make and is sure to impress the fellow pasta lovers in your life.
200 grams of dried spaghetti
1/2 a jar or 130 grams of sun-dried tomatoes.
2 large handfuls of spinach
1 tablespoon of dry basil
1 tea spoon of chilli flakes
Start by preparing your spaghetti like usual. Placing around 200 grams dry spaghetti into a pot of salted boiling water and cook following the instructions on your packet.
In the meantime, in another pan heat up 2tbs of olive oil on low to medium heat and lightly toast 30 grams of pine nuts. You want to toast them only for a few minuets, until they go a golden colour. You might hear some popping but don’t worry! This is completely normal by toasting them we are releasing the natural oils present in the pine nuts which enhances the flavour of the dish.
Once you notice some colour appearing on your pine nuts add in 2 cloves of crushed garlic (or more I don’t judge) and stir that in.
We can now add the star of the show! The sun-dried tomatoes. This is my personal favourite part of the dish, so I do go a bit mad and add 1/2 a jar (130g) of them into the pan. Alongside a tablespoon of the oil it’s persevered in.
We are going to cook these off for a minuet or two. Just to let all the flavours in the sun-dried tomatoes blossom and combine with the pine nuts.
After a minuet or two of stirring we can now add 2 large handful of our spinach into the pan and stirring. It may look like a lot in this moment but spinach can be deceptive. These two large handfuls will wilt out of sight in no time.
Once wilted I began to season our sauce with only a bit of salt, pepper, basil and chilli flakes. I also added a large tbs of green pesto after this to enhance the flavour of the pine nuts and basil.
To make the sauce a little saucier, add roughly around 3 tablespoons of that salty pasta water to emulsify your sauce.
The sauce is now done! The only thing left to do is add your drained spagetti to the pan. Giving it a good mix before serving it with freshly cracked black pepper and some fresh basil (if you’re feeling fancy)
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