Spaghetti Di Spinaci (gf Upon Request) Recipe

Time1h

Serves4

house-made spinach spaghetti, gulf shrimp, verdicchio cream sauce, roasted tomatoes, herbed pangritata

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Ingredients

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1
Make the Spinach Pasta
Blanch the spinach in boiling water for about 2 minutes until wilted. Drain and cool under cold running water. Squeeze out excess water and chop finely.
2
In a large bowl, combine the semolina flour, eggs, and the chopped spinach. Mix until a dough forms.
3
Knead the dough on a floured surface for about 5-10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
4
Prepare the Verdicchio Cream Sauce
In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
5
Pour in the Verdicchio wine and let it reduce by half.
6
Add the heavy cream, salt, and black pepper. Stir well and let it simmer for 5-7 minutes until slightly thickened.
7
Cook the Spinach Pasta
Roll out the rested pasta dough to your desired thickness and cut into spaghetti. Cook in salted boiling water for 2-3 minutes until al dente.
8
Drain the pasta and toss it immediately in the Verdicchio cream sauce until well coated.
9
Prepare Roasted Tomatoes and Pangritata
Preheat the oven to 200°C (400°F). Halve cherry tomatoes, drizzle with olive oil, and season with salt. Roast for 15-20 minutes until caramelized.
10
For the pangritata, toast breadcrumbs in a pan with olive oil, stirring until golden brown. Add chopped herbs (parsley, basil) and mix well.
11
Serve the Dish
Plate the spinach spaghetti, top with roasted tomatoes, and sprinkle with herbed pangritata before serving.