Monday, October 11, 2004

Spinachy Spaghetti Sauce

small pomodori tomatoes
sundried tomatoes
blue cheese
toasted pine nuts
grated parmesan

Fry onion and garlic in olive oil till soft and brownish, add the pomodori tomatoes and fry until they are ready to pop. Add the washed and chopped spinach, the chopped sundried tomatoes. When the spinach has wilted add crumbled blue cheese and melt to a sauce. (Auvergne. Or Castello Blue for a milder taste)
Serve over spaghetti, topped with toasted pine nuts and grated parmesan.

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