Tagiatelle z suszonymi pomidorami i szpinakiem
Pyszne tagiatelle z suszonymi pomidorami i świeżym szpinakiem, idealne na szybki obiad lub kolację.
Sprzęt
- large pot
- large skillet
- colander
- Measuring spoons
- knife
- cutting board
Składniki
- 250 g Tagiatelle Fresh or dried pasta, depending on preference.
- 150 g Fresh spinach Young spinach is recommended for a milder taste.
- 100 g Sun-dried tomatoes in oil Drained and chopped into smaller pieces.
- 2 cloves Garlic Chopped for flavor.
- 3 tablespoons Olive oil Use high-quality olive oil for better flavor.
- 50 g Parmesan cheese Grated, for topping.
- to taste Salt To enhance flavors.
- to taste Black pepper To enhance flavors.
- a few leaves Fresh basil For garnish.
Instrukcje
- Boil a large pot of salted water. Once boiling, add the tagiatelle and cook according to package instructions until al dente.
- While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add chopped garlic and sauté for about 1 minute until fragrant.
- Add the chopped sun-dried tomatoes to the skillet and sauté for another 2-3 minutes until heated through.
- Add the fresh spinach to the skillet and cook for 2-3 minutes until wilted. Season with salt and pepper to taste.
- Once the pasta is cooked, reserve some pasta water and drain the rest. Add the tagiatelle to the skillet and mix well with the sauce. If the sauce is too thick, add a bit of reserved pasta water to reach desired consistency.
- Stir in the grated Parmesan cheese and mix until well combined. Serve the tagiatelle on plates, garnished with fresh basil.
Uwagi
This dish is versatile and can be customized with additional ingredients like chicken or shrimp for added protein.