Spinach Fettuccine with Kalamata Olive Sauce
Posted on 26 January 2015
We absolutely love this hearty spinach pasta and rich, fragrant sauce. We make our own spinach pasta, but feel free to use any spinach fettuccine or even another pasta like Astorino Maccheroni. The Damiani Chianti Riserva's dry, oaked red pairs well with this dish.
Ingredients: For the homemade spinach pasta:
- 10 ounces fresh spinach
1 cup whole wheat flour
- 1 cup spelt
- 1 cup Semolina flour
- 1/4 cup Migliarese Extra Virgin Olive Oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- 3/4 cup Kalamata olives, pits removed and quartered
- 5-7 anchovies, chopped (optional but they add a nice flavor)
- 2 jars Migliarese Tomato Sauce
- Salt and pepper, to taste
- Migliarese Extra Virgin Olive Oil
- Grated Parmigiano-Reggiano cheese
1. Heat the olive oil in a pot over medium heat. Once hot, add the onion and cook until translucent. Then add the garlic and cook for an additional 30 seconds. Turn down the heat and add the tomato sauce. Stir and add the chopped olives and anchovies. Allow the sauce to simmer on low while preparing the pasta.
2. Bring a large pot of water to a boil. Using a food processor, pulse the spinach until chopped into small pieces. Add salt and puree the spinach until it has a very fine texture. Add all 3 cups of flour and pulse until combined. Then mix continually until a dough ball is formed. If the dough is too sticky, add more flour and continue to mix.
3. Using a pasta machine, roll the dough ball into flat sheets of pasta. Then slice into fettuccine noodles. If you don't have a pasta machine, use a rolling pin to roll small portions of dough, adding extra flour, onto a cutting board until it is about 1/4 inch thick. Then use a pizza cutter or knife to slice fettuccine-sized noodles. Repeat with remainder of dough. Tip: The pasta is very moist, so be sure to sprinkle additional flour over the fettuccine throughout this process or it will stick together and make one big dough ball.
4. Cook the pasta for no more than 5 minutes on medium heat. Stir the pasta frequently while cooking. Drain the pasta, but do not rinse.
5. Ladle the sauce over the pasta and stir gently to combine. Serve each plate with additional sauce, a drizzle of Extra Virgin Olive Oil, grated Parmigiano-Reggiano cheese and a glass of Damiani Chianti Riserva!