Sarasotas Spicy Spinach And Tomato Saute Food

SARASOTA'S SPINACH AND ONION FRIED SPAGHETTI

Steps:

• Pasta -- Now you can use leftover pasta which I do. If you make spaghetti one night - Add in a little extra and keep it in the fridge for a couple of days, pull it out and make this to serve along side another meal. Easy, inexpensive and just a nice change. I use spaghetti or a thin spaghetti, not a fan of angel hair for this dish. So either bring your leftover spaghetti or cooked spaghetti to ROOM temperature Make sure that the spaghetti is done and tender, not undercooked.
• Onions -- In a medium heavy non-stick saute pan (important for this dish), add the olive oil, onions, garlic and scallions and cook on medium heat for 3-4 minutes until tender. Stir in the spinach and cook another minute just to combine with the onions and garlic. Remove and add to the bowl with the pasta. Stir to combine.
• Egg Mixture -- In a small bowl, add the eggs, milk, cheese, red pepper, nutmeg, salt and pepper and mix well. Pour over the pasta and vegetable mixture.
• Spaghetti -- In that same pan you cooked the veggies inches Melt the butter and bring to medium heat, when butter is past the point of foaming and melted, add in the pasta and flatten into a big pancake. Press down well -- you really want to flatten it. I use my potato masher to flatten mine, but you use the palm of your hand, a can, or any spatula. Use what works best for you.
• Cook -- Medium heat until the bottom crust is golden brown. I just take a peak from the side using my spatula to check. Usually 5-10 minutes, depending on the size and type of pan.
• Flip. Just use a spatula, it will flip very easily - like a pancake. Cook side 2 until golden brown as well.
• Serve -- Once golden on both sides, remove to a serving plate and garnish with Parmesan or Romano cheese. Let set a minute or two and slice in wedges. Serve with anything you want. I happen to love a ham steak and a crisp salad for an easy dinner in no time.

SPINACH AND TOMATO SAUCE

Steps:

• Wash and remove stems of spinach, place in a large pot and fill a quarter of the way with water, add salt if desired.
• Bring to a boil and press down spinach, as it wilts, into boiling water.
• Cover for 5 minutes. Than drain and remove most of the water but not necessary to remove all. Set aside.
• Heat olive oil in medium saucepan, cook diced onion and garlic 5 -7 minutes just until translucent.
• Add diced tomatoes, bouillon cubes, basil, pinch of sugar and Salt and pepper to saucepan.
• Bring to just a boil than lower heat to medium low and cook for 20 minutes.
• While that's cooking use the same pot that you boiled the spinach in to boil more water for your pasta and cook according to package directions.
• Chop already cooked spinach.
• During the last 5 minutes of cooking pasta add the spinach to your tomato sauce.
• Drain pasta and put back into pot, add a ladel full of sauce and mix so spaghetti does not stick together.
• Place pasta on serving plates and spoon sauce over pasta.
• Sprinkle with Romano cheese and serve.

SAUTEED SPINACH AND TOMATOES

Steps:

• In a large skillet, heat olive oil over medium-high. Add shallots and cook, stirring often, until soft and starting to brown, about 4 minutes. Add tomatoes and cook until tomato skins are split and shallots are golden brown, about 2 minutes.
• Gradually add spinach, season with salt and pepper, and cook until tender, 3 minutes. To serve, sprinkle with Pecorino Romano.

SPAGHETTI WITH TOMATO SAUCE AND SPINACH

Steps:

• Saute garlic and red pepper flakes in oil until garlic is golden. Add tomatoes or sauce and cook, covered 10 minutes. Add spinach and cook 2 minutes. Add cooked spaghetti to the sauce and heat for 1 minute. Sprinkle with cheese.