Spinach Puree Oriechette with Salami
1 serving oriechette
1 bag/box of spinach
Sliced salami/pancetta/bacon/anything with a sharp, salty taste
Good olive oil
1/2 cup canned grilled tomatoes (optional)
Cook the pasta. When it is halfway to being done, cook the spinach in a pan. Be careful not to overcook it as you want the nutrients to remain in the leaves!
If you have a blender, transfer in and blend the cooked spinach with 1 tablespoon of good olive oil and the canned tomatoes. If you don’t have a blender, make sure you chop your spinach and tomatoes finely before cooking it together on low heat.
Pan fry the salami in a separate pan and garnish on top! I don’t use any additional salt in the spinach mixture, but I make sure I add lots of chili flakes!