I love spinach and I love finding different ways to get it into my recipes. Here I have adapted one of my favourite easy suppers to accommodate the gorgeous green stuff.
500 gm pasta tubes of choice – I used De Cecco rigatoni
100 gm of baby plum toms
Good handful of fresh spinach finely chopped
2 cloves of garlic chopped
Small handful of fresh coriander chopped
Truffle oil – optional
300 gm of single cream
Salt and black pepper
Add a good splash of olive oil to a large frying pan or preferably a deep pan such as a non stick wok. Pop in the garlic and warm the oil – add the tomatoes and bring the heat up until the tomatoes are starting to gently sizzle. Add the spinach and coriander and let them all wilt and flop together over a low to medium heat for about ten minutes whilst the pasta cooks.
Add a splash of truffle oil, black pepper and a good grind of sea salt to the tomato mixture. Once the pasta is ready and drained, add the cream to the tomatoes and warm through, stirring all the while for about 2 to 3 minutes.
Then pour in the pasta and stir it all together into a wonderful and healthy and simple supper dish. (If you wished to meat it up, you could pan fry some lardon or sliced smoked bacon with the tomatoes at the start.)
Perfect for Popeyes everywhere!