Friday, May 28, 2004

Green Spaghetti Sauce with Red Polka Dots

tomato, cut in cubes
spinach or other greens
black olive paste
olive oil
crème fraîche
pinch of salt
grated Parmasan cheese

Fry the thinly chopped onion with the crushed garlic in the olive oil. Add the coursely chopped greens, the tomato cubes and the black olive paste (which is nothing but olives, mashed in the foodprocessor), salt and pepper. Cook until the greens have wilted. Stir in a generous amount of crème fraîche and serve over spaghetti with the parmesan.

Replacing the tomato with chopped sundried tomatoes is another option!

Buon apetito!

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