Sun-Dried Tomato Fettuccine (A Little Bit Crunchy A Little Bit Rock and Roll)
1 pound fettuccine
8 oz bag spinach, *chopped
1 (14.5 oz) can petite diced tomatoes
1 pint heavy cream
1/4 cup diced sun-dried tomatoes packed in oil
2 tablespoons oil from sun-dried tomatoes
3 cloves garlic, minced
1 (6 oz) can tomato paste
1/2 cup grated fresh Parmesan cheese
crushed red pepper to taste
salt and pepper to taste
1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions or until al dente. Drain the pasta and reserve 1/2 cup of pasta water.
2. Meanwhile, heat the chopped sun-dried tomatoes along with the oil and minced garlic. Add as much crushed red pepper flakes as you like, about 1/4- 1/2 teaspoon. Warm the ingredients until the garlic becomes fragrant.
3. Add the tomato paste and smash it around in the oil to toast it slightly, about 2 minutes. Add the can of diced tomatoes (liquid and all) and the chopped spinach. Simmer on low heat for about 5 minutes.
4. Add in the cream, Parmesan cheese, and salt and pepper to taste. The sauce will be very thick and you can thin it slightly with the reserved pasta water. Transfer the pasta to the sauce and add more pasta water as needed.
*After washing my spinach, I like to put it back in a bag and place it in the freezer. When frozen, crush the back up to "chop" the spinach and add it to your dish.