Penne + Spinach & Sun-Dried Tomatoes = Quick Dinner.
Sometimes I follow recipes — faithfully or loosely. Sometimes, I just freelance a dish. That’s what I did when I wanted pasta sometime, had just bought organic baby spinach and rooted around for ingredients that I thought would go well. I used no recipe, and didn’t even measure what I used. So here is a very rough guide to making a quick, tasty dish. The pattern is simple, so it can be made with different kinds of pasta, with other leafy vegetables, with fresh or rehydrated sun-dried tomatoes, etc., etc.
Bring salted water to a boil. Add about 3 ounces of mini-penne. Coarsely chop about 3 tablespoons of sun-dried tomatoes in oil. Peel and mince one clove of fresh garlic, and sauté in about 1 tablespoon olive oil for a minute or two. Add crushed red pepper flakes. Rinse about 5 ounces fresh baby spinach and add to garlic/pepper. Add sun-dried tomatoes and continue cooking for about 2 minutes, adding a little water to cook the spinach. When pasta is al dente, drain. Put into a serving bowl, top with spinach/tomato mixture. Serve with freshly grated Parmesan.