Mezze Maniche With Spinach And Guanciale
Serves 4 Time: 30 minutesIngredients:
3⁄4 lb. mezze maniche pasta
7 oz. baby spinach
1 1⁄2 cups pecorino, grated
3 oz. guanciale, thinly sliced (or bacon)
2 oz. sun-dried tomatoes
1 Tbsp. vinegar
extra-virgin olive oil
salt
Directions:
Preheat the oven to 400°F.
Place the guanciale slices on a baking tray lined with parchment paper, and bake for 5-8 minutes or until crisp.
Bring water to a boil in a saucepan. Add the vinegar and the tomatoes, then turn off the heat and let everything soak for 5 minutes. Drain and then cut the tomatoes into strips.
Coat a sauté pan with extra-virgin olive oil and place over medium-low heat. Lightly cook the spinach, then add the tomato strips and cook for 1 minute.
Bring a large pot of water to a boil and season with salt. Add the pasta and cook until al dente. Drain, reserving 1 cup of the pasta cooking water. Toss the pasta in the sauté pan with the spinach and tomatoes.
In a small bowl, add 1 ladle of the pasta cooking water to the pecorino, stirring until melted. Pour into the sauté pan and mix well. Top with guanciale and then serve.
Bring water to a boil in a saucepan. Add the vinegar and the tomatoes, then turn off the heat and let everything soak for 5 minutes. Drain and then cut the tomatoes into strips.
Coat a sauté pan with extra-virgin olive oil and place over medium-low heat. Lightly cook the spinach, then add the tomato strips and cook for 1 minute.
Bring a large pot of water to a boil and season with salt. Add the pasta and cook until al dente. Drain, reserving 1 cup of the pasta cooking water. Toss the pasta in the sauté pan with the spinach and tomatoes.
In a small bowl, add 1 ladle of the pasta cooking water to the pecorino, stirring until melted. Pour into the sauté pan and mix well. Top with guanciale and then serve.
