Pappardelle Arrabbiata with Wilted Spinach
Pappardelle is tossed with a tomato-garlic-chilli sauce, oregano and spinach, then finished with parmesan and black pepper.
- 200 g pappardelle pasta
- 400 g tinned tomatoes
- 4 whole garlic cloves
- 1 whole red chilli
- 150 g fresh spinach
- 4 tbsp extra virgin olive oil
- ½ tsp dried oregano
- 50 g parmesan cheese
- 1 pinch sea salt
- 1 pinch black pepper
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Step 1: Bring a large pot of salted water to boil. Add pappardelle and cook according to packet instructions until al dente (usually 10-12 minutes). Reserve 100 ml pasta water before draining.
- Step 2
Step 2: Slice garlic thinly. Finely chop red chilli (remove seeds for less heat if preferred).
- Step 3
Step 3: Heat olive oil in a large pan over medium heat. Add garlic and chilli, cook for 2-3 minutes until fragrant but not browned.
- Step 4
Step 4: Add tinned tomatoes, breaking them up with a wooden spoon. Stir in oregano and a pinch of salt.
- Step 5
Step 5: Simmer sauce for 10 minutes, stirring occasionally, until slightly reduced.
- Step 6
Step 6: Add fresh spinach to the sauce and stir until wilted, about 2 minutes.
- Step 7
Step 7: Add cooked pasta to the sauce and toss well, adding reserved pasta water a splash at a time to achieve a silky consistency.
- Step 8
Step 8: Season with salt and black pepper to taste.
- Step 9
Step 9: Divide between bowls and top with grated parmesan cheese.
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