from Carolyn, 10/6/00:
Pasta with Spinach and Tomato Sauce
2 10 oz packages fresh spinach or two good sized bunches, WELL WASHED, and cut into chiffonade
(for the love of God, do not use frozen spinach in this dish)
a lot of garlic, half a ball is not too much, peeled and chopped
4 good sized yellow onions, peeled and diced
2 cans whole tomatoes, the best you can find, preferably imported
Fresh basil if available.
Salt, and liberal amounts of freshly ground black pepper
Saute garlic and onions in some olive oil in a large saucepan until golden.
Add spinach, cover, reduce the heat to medium low and sweat the spinach until soft, about 5 minutes (this presumes that your spinach still has some water clinging to the leaves, if not, add a 1/4 cup of water to prevent burning). Add tomatoes, salt and liberal black pepper to taste.
Just before serving, stir in some chopped fresh basil.
Serve over fettucine, preferably fresh pasta. Simple, yet very delicious.