Spinach Puree Oriechette with Salami

This was inspired by a pasta dish I had at an Italian restaurant in LA, Il Pasteio!

This was inspired by a pasta dish I had at an Italian restaurant in LA, Il Pasteio!

INGREDIENTS:

  1. 1 serving oriechette

  2. 1 bag/box of spinach

  3. Sliced salami/pancetta/bacon/anything with a sharp, salty taste

  4. Good olive oil

  5. 1/2 cup canned grilled tomatoes (optional)

INSTRUCTIONS:

  1. 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!

  2. 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.

  3. 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!

EAT INBebe