Sun-dried tomato and Spinach Pasta
A mixture of saltiness and sweetness makes this sun-dried tomato and spinach pasta dish a must try! If you want something light and easy but packed with tons of flavour, this has to be your go to recipe!
Servings: 2 people
Ingredients
- 160g rigatoni pasta or any other short pasta *
- 40 g sun-dried tomatoes in oil 1 cup + 2 tbsp of its oil
- 15 ml olive oil 1 tbsp
- 1/2 white onion chopped finely
- 2 garlic cloves minced
- a large handful of spinach
- 1 tsp chili flakes
- 1 tsp oregano
- 2 tbsp breadcrumbs toasted
- 20 g grana padano extra for serving
Instructions
- In a large pot, cook the pasta until al dente in salted water according to the instructions on the package.
- While the pasta is cooking, in a food processor, pulse the sun-dried tomatoes with 2 tablespoons of its oil (you might need more depending on which type you get) until finely chopped.
- Heat a large pan and add a tablespoon of olive oil. Add the white onion, garlic cloves, oregano and chili flakes. Let cook for a few minutes.
- Once the pasta is cooked, drain it but set aside about half a cup of the pasta water.
- Add the pasta to the pan with the sun-dried tomato mixture, add the spinach and the pasta water. Mix well together and let cook until the spinach has wilted.
- Before serving the pasta add the grana padano cheese and mix well. Taste it and if needed add some salt.
- Serve immediately, with some toasted breadcrumbs on top and freshly grated grana padano.
Notes
*Based on the recommended serving on the packet, or if you want to serve this pasta as a starter or as a main dish.
- You can also create a sun-dried tomato paste before starting the cooking by blending together the sun-dried tomatoes and their oil with the onion, garlic, oregano and chili flakes.
- In this recipe, I'm not instructing to put any salt as the sun-dried tomatoes are already quite salty so you have to be careful not to overkill this dish in salt. It's important to always taste the dish before salting.