1 lb fresh spinach
1/4 cup olive oil
3 med shallots minced
2 sm carrots peeled and diced
2 cup canned whole tomatoes drained, juice reserve
1 tsp salt
1/4 cup fresh basil minced
1 lb pasta
parmesan cheese freshly grated
How to prepare
Bring 4 qts salted water to a boil in a lg pot for cooking the pasta Stem the spinach and wash the leaves in a lg bowl of cold water, changing the water several times until no sand appears in the bottom of the bowl. Shake the excess water from the spinach and roughly dry the leaves. Set the spinach aside.
Heat the oil in a deep pot or Dutch oven with a cover. Add the shallots and carrots and saute over med heat until the vegetables soften but do not brown, about 8 min..
While the shallots and carrots are cooking, coarsely chop the tomatoes. Add chopped tomatoes to the pot, along with 1/2 cup of their packing juice, the salt, and basil. Use the back of a spoon to break apart the tomatoes. Simmer gently, continuing to crush the tomatoes as necessary, until the sauce thickens, about 10 min..
Add the spinach to the pot, tossing several times to coat leaves with tomato sauce. Cover and continue cooking, removing the lid once to stir, until the spinach has wilted, about 5 min.. Taste for salt and adjust seasonings if necessary.
While preparing the sauce, cook and drain the pasta. Toss the hot pasta with the spinach sauce. Mix well and transfer portions to warm pasta bowls. Serve immediately with grated cheese passed separately.