Spaghetti with Onions, Greens, Dried Tomatoes and Currants
Sicilian in inspiration, this recipe shows Arabic influences. While this pasta is very rich and complex in flavor, it's inexpensive and easy to prepare.
Ingredients:
- 1 lb. spaghetti
- 1/2 cup olive oil
- 4 cups yellow onion slices, about 1/4 inch thick
- 1 1/2 Tbs. finely minced garlic
- 2 Tbs. finely minced anchovy
- 1/2 cup julienned Sonoma(r) Marinated Tomatoes
- 1/2 cup currants, plumped in hot water
- 10 cups fine strips of assorted bitter greens, such as Swiss chard or escarole
Instructions:
Bring a large pot of salted water to boil. Drop in spaghetti.
Warm the olive oil in a large sauté pan over moderate heat. Sauté the onions until tender and translucent. Then add garlic, anchovy and tomatoes; cook for 4 minutes. Add the currants and greens and stir until the greens are wilted.
Drain the pasta. Toss with the sauce; serve at once.
Prep Time: 20 mins Yield: 4 Cook Time: 10 mins Credit: Sonoma Dried Tomatos
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