Rotelli with Spinach and Anchovies Recipe
Ingredients
| Rotelli - 3/4 lb (340 g), fresh (or 2/3 lb (300 g), dried) | ||
| Butter | 3 Tablespoon | |
| Garlic | 3 Clove (5gm) | |
| Anchovy fillets - 8, finely chopped | ||
| Spinach | 2 Cup (16 tbs), cooked, drained | |
| Tomatoes | 3 1/3 Cup (16 tbs), peeled | |
| Pine nuts | 1/3 Cup (16 tbs) | |
Directions
MAKING
1) In a pan, cook the rotelli in the boiling salted water, until tender.
2) In a large frying pan, saute the garlic gently for 30 seconds.
3) Stir in the anchovies and cook for another 30 seconds.
4) Stir in the spinach and cook until the mixture is almost dry.
5) Break up tomatoes, shaking off the excess juice, and add the pulp into the spinach mixture.
6) Drain the cooked rotelli lightly, retaining some cooking water.
7) Then stir in the rotelli into the spinach mixture alongwith the pine nuts, toss thooroughly.
SERVING
8) Serve the Rotelli with Spinach and Anchovies, immediately on individual serving plates.
1) In a pan, cook the rotelli in the boiling salted water, until tender.
2) In a large frying pan, saute the garlic gently for 30 seconds.
3) Stir in the anchovies and cook for another 30 seconds.
4) Stir in the spinach and cook until the mixture is almost dry.
5) Break up tomatoes, shaking off the excess juice, and add the pulp into the spinach mixture.
6) Drain the cooked rotelli lightly, retaining some cooking water.
7) Then stir in the rotelli into the spinach mixture alongwith the pine nuts, toss thooroughly.
SERVING
8) Serve the Rotelli with Spinach and Anchovies, immediately on individual serving plates.
Chef
