Spinach Sun Dried Tomato Pasta
Fresh baby spinach and al dente angel hair pasta are tossed together in a white wine, garlic, and sun dried tomato sauce that is bursting with flavor and couldn't be easier to make.
- 1 pound angel hair pasta
- 1 12 ounce jar sun-dried tomatoes drained (reserve the oil) and roughly chopped
- 1/2 cup extra virgin olive oil
- 6 cloves garlic sliced
- 1/2 teaspoons crushed red pepper flakes
- 1 cup dry white wine
- 3 cups reserved pasta water will most likely not need it all
- 8 ounces baby spinach
- 1/4 cup packed basil leaves hand torn
- salt and pepper to taste
- Pecorino Romano for serving
Bring a large pot of salted water (2 tablespoons kosher salt per gallon) to boil. Heat a large pan to medium-low heat. Sautee the garlic in extra virgin olive oil until golden (about 2-3 minutes), then add in the crushed red pepper flakes and cook for 30 seconds more.
Add the sundried tomatoes and cook for 1 minute more.
Add the white wine and turn heat to medium-high. Cook wine until it reduces by half (about 2-3 minutes) then turn the heat back to medium-low. Begin boiling the pasta. Angel hair only takes about 2 minutes, so watch very carefully and cook to a bit less than al dente.
Add 1 cup of pasta water and the pasta to the pan. Toss to coat, or use tongs, to emulsify the sauce. Cook for 30 seconds then turn the heat off and remove the pan from the heat.
Add the spinach and basil to the pan and toss once more to wilt the spinach. Taste test and adjust salt and pepper to taste. Add more pasta water if needed so that the pasta does not dry out.
Serve with a drizzle of extra virgin olive oil (or the reserved sun dried tomato oil) and grated Pecorino or parmesan cheese on the side. If the pasta gets at all dry while waiting to eat, add a couple of ounces of reserved pasta water to loosen things up. Enjoy!
- The drained sun dried tomato oil can be used in place of the olive oil (for more sun dried tomato flavor) or as a supplement to it.
- Substitute capellini, spaghetti, linguine, or any long pasta you like.
- Angel hair cooks extremely quickly. Taste test it right away and pull it out of the pot before it is even al dente. You can finish it in the pan, but you can't resurrect overcooked pasta!
- Leftovers can be saved for up to 3 days and can be eaten cold (delicious!) or reheated in the microwave.
Calories: 707kcal | Carbohydrates: 91.2g | Protein: 17.2g | Fat: 33.6g | Saturated Fat: 7.1g | Cholesterol: 49mg | Sodium: 819mg | Potassium: 22mg | Fiber: 4.1g | Sugar: 6.9g | Calcium: 67mg | Iron: 5mg