"kill it with kindness" spinach penne, with mushrooms.

every time i write about cooking pasta, it sounds like i use same method, time and time again. it doesn't matter if i add a little variation. maybe i just find myself boring.

anyways, tonight's pasta used a slightly different trick than usual, but uses the common theme of consistently keeping one uncooked ingredient in the recipe.

"kill it with kindness" spinach penne, with mushrooms

(the 'killing' part refers to how raw spinach is wilted into a half-cooked state)

you'll need:

1 bunch fresh spinach, coarsely chopped
3 big handfuls of whole wheat penne
1 tin diced tomatoes (about the size of a pepsi can; if you really insist, four chopped roma tomatoes will do the same)
1 package of white mushrooms, sliced
1 small onion, chopped
3 cloves garlic, smashed with the side of a knife and chopped
1 glass white wine (i used a german white called liebfraumilch)
honey
canola oil for sauteing,
good olive oil for dressing,
cornstarch or flour for thickening,
nutmeg, dried oregano, basil, salt, pepper

a few large bowls,
a saucepan with spatula or wooden spoon,
a medium pot,
a chopping board with a good chef's knife,
a wineglass,
bowls to contain chopped veg,
a can opener,
anything else which i missed and you find useful.

rough directions:

ONE. while boiling the penne, wash and chop the spinach, then place in a large bowl. when the penne is ready, drain and do a quick cold water wash. cover the spinach with the warm penne, dress with olive oil, salt, and pepper, and stir.

this is a delicate situation: the spinach won't mix well with the penne, and it will only wilt a little. it's also important to dress the pasta while it's hot.

had you not done the quick cold wash, then left unchecked, the penne will become one big clump on the bottom, and the spinach not fully wilted, sitting like fall leaves atop of the pasta.

TWO. sprinkle oregano and nutmeg on a hot saucepan, to open up the flavor oils. add mushrooms in a dry saute, stirring mildly. add garlic and onions. add oil only when the onion begins to change color; when you do, keep the exhaust fan on and stir quickly.

i would open the tin of tomatoes, before adding the oil. the last thing you want to do is fumble with an opener and a can, when really, you should be stirring a saute.

drizzle with honey to add a glaze (use your own judgment and taste; some like it sweet) and when you can smell the honey, add half a glass of wine; enjoy the other half as you stir a wonderful, sizzling concoction.

when most of the wine has evaporated, add the whole can of tomatoes, liquid and all mix 1/3 of the tin's volume of water with a few spoons of cornstarch and stir very well before adding to the pan. after adding thickener, turn off heat and stir well.


THREE. when sauce has stopped bubbling, add to the pasta/spinach mixture, and stir. serve immediately, and i suggest a baguette as accompanying bread.