Food In The Fort

This is a great recipe which my mom made a lot when I was growing up. Besides combining spinach and tons of olive oil – two things of which I very much approve – this recipe is almost foolproof (and I should know) and has the added bonus of being quick. Anyone with kids can appreciate this combination. Anyone with kids who eat spinach, that is. Alas, I do not belong to that happy group. But I still make this recipe and the little buggers can have their spaghetti with butter.

Spaghetti with Spinach Sauce
Ingredients

• 1 package (10 oz) frozen, chopped spinach, thawed and drained
• 8 oz spaghetti
• 1/2 cup olive oil
• 1/2 cup butter
• 1 large onion, sliced
• 2 cloves garlic, crushed
• 1/2 tsp salt
• 1 tsp basil
• 1/2 cup Parmesan with extra for garnish

Preparation

1. Cook the spaghetti as the side of the box commands
2. Heat the oil and butter in a skillet
3. Add the onion, garlic and spinach to the skillet
4. Reduce heat and simmer, covered for 10 minutes
5. Stir salt and basil into spinach mixture
6. Cover again and simmer another 5 minutes
7. Stir Parmesan into the spinach mixture
8. Serve over the spaghetti with more Parmesan

A couple of important notes: the amount of oil and butter called for is, in my humble opinion, insane. I usually half the oil and go a little light on the butter and it’s still nice and greasy. Of course, the recommended two cloves of garlic is laughable. I’d start with about eight and possibly add more if I’m feeling ambitious.

About the author:  I'm a Latin-teaching foodie who has lived (and eaten) in Fort Wayne for the past 10 years. I love all the ethnic grocery stores here and the great Mexican restaurants. Cooking is something that I really enjoy, although I tend to improvise a lot and experience my share of disasters. My parents are both wonderful cooks, as was my paternal grandmother (Oma), and I'm always trying to make things the way mom, dad or Oma did. Read more from this author