Recipe

Tomato & Spinach Spaghetti

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Tomato & Spinach Spaghetti

Tender spaghetti noodles laced with a buttery tomato and spinach sauce made with onion, garlic, nutmeg and sherry. The dish is topped with freshly grated pecorino cheese.




Ingredients to serve 2

  • 250g x spaghetti
  • 1/2 x brown onion - peel and chop finely
  • 2 cloves x garlic - crush, peel and chop finely
  • 2 tbsp x sherry
  • 1/2 tin x tomatoes
  • 100g x spinach, coarsely chopped
  • 1/8 tsp x ground nutmeg
  • 25g x pecorino cheese, finely grated
  • 50g x butter (from your pantry)
  • olive oil, salt & pepper (from your pantry)

Ingredients to serve 4

  • 500g x spaghetti
  • 1 x brown onion - peel and chop finely
  • 4 cloves x garlic - crush, peel and chop finely
  • 4 tbsp x sherry
  • 1 tin x tomatoes
  • 200g x spinach, coarsely chopped
  • 1/4 tsp x ground nutmeg
  • 50g x pecorino cheese, finely grated
  • 100g x butter (from your pantry)
  • olive oil, salt & pepper (from your pantry)

Method

Step 1

Heat the butter in a frying pan on medium heat. When the butter is foaming, add the onion and garlic and stir for 2 to 3 minutes. Then add the sherry and tomatoes and season with salt and pepper. Bring the sauce to a bubble, lower the heat and simmer for 10 minutes.

Step 2

Bring a large saucepan of lightly salted water to the boil. Add a few drops of olive oil and the spaghetti and cook for 6-8 minutes. Don’t overcook the pasta - you want it al dente, that’s slightly chewy and uniformly translucent. Once cooked, drain and keep warm in a colander over a saucepan of hot water. Sprinkle spaghetti with a little olive oil to prevent it from sticking together.

Step 3

Add the spinach to the tomato sauce mixture in the frying pan. Wait for it to wilt, then stir in the nutmeg. Add the pasta and a splash of water and mix it all together gently.

Step 4

Pile a portion of the pasta and sauce onto each plate. Top with grated pecorino cheese.