We’re having a heat wave here, with record high temperatures and stagnant, sultry air . In this weather, my strategy for cooking is simple: spend as little time in the kitchen as possible.
This recipe exemplifies the laziness of summer. Crumbled feta and grated parmesan cheeses are simply folded into hot pasta, then combined with a flavorful mixture of sautéed spinach, onions, garlic and sundried tomatoes. I used campelle, but other types of pasta that hold sauce well -- such as orecchiette, gemelli or fusilli -- will also work well.
2 tablespoons olive oil, plus extra for drizzling
1/2 medium-large onion, finely chopped
4 cloves of garlic, minced
1/2 teaspoon red pepper flakes
1/2 cup chopped sundried tomatoes (or more to taste)
1 6-7 oz. bag of baby spinach
1 lb. box pasta, such as campanelle
1 cup crumbled feta cheese
1 cup parmesan cheese, coarsely grated
1/2 teaspoon ground black pepper
salt, to taste
1. In large pan, heat olive oil over medium heat and add chopped onions. Saute onions, stirring occasionally, until softened, about 6 minutes. Add garlic and saute until fragrant, about a minute. Add red pepper flakes and sundried tomatoes, stir. Then add spinach, cooking until spinach is wilted. Set aside.
2. Cook pasta as instructed, drain and place hot pasta in large bowl. Add feta and parmesan cheeses and mix well, allowing cheeses to melt. Fold in spinach mixture, pepper and salt. Drizzle with olive oil. Garnish with parmesan cheese.