I love penne and my husband loves spaghetti. Penne because, i like how the pasta gets the sauce inside the tubes – the ridges hold on to the sauce. Since I am the resident chef of our home, you’ll find penne being the most-often cooked pasta. We love saucy sauces – well you know what I mean, more stuff around the pasta, instead of the dry pasta dish. We both love aglio-olio, where minimalism is the key, just good olive oil, garlic and chilli flakes – but that said, we do love the saucier versions better. Sometimes you’ll find more veggies than the pasta in our dishes and we like it that way too.
This luscious spinach sauce was a result of me going overboard last week in the farmers’ market. When you get 12 bunches for Rs.10, you can’t really blame me can you? I washed, cleaned and cooked the leaves, pureed them and put the stuff in the freezer. It was a smart move, reducing a big bag of greens into a small container, besides cooking and freezing the leaves when they were at their freshest.
So when the day came to make the pasta, most of the work for the spinach sauce was already done – what remained was to pulse it with some fresh paneer and chillies and it was ready. It is indeed as simple as that.
Let me also assure you that I have not used any of my non-existent photoshop skills on this pic – the sauce is as green as it is seen in the picture and it looks like that even as I am about to eat it from the plate – no fooling you on that!
Recipe for Penne in Spinach Sauce
Serves 3-4 with a salad or a vegetable side dish