Spinach with Sun Dried Tomatoes and Pine Nuts

But, for how long? Take, for example, dried mushrooms. My son bought me a pack, I delighted preparing and eating various really delectable recipes then, when I’d finished the pack, went back to get some more but it seems that dried mushrooms in PriceSmart is a “one-and-done’ item on the shelves of that or rather, (in view of the fact that there’s at least three stores in Trinidad) those establishments - and that’s not the only item to appear and then, just when you’ve got used to having it on the shelves, disappears without trace never to be seen again.

One of my standbys used to be packs of Paella made in Spain that are really good and easy on the budget, but alas, no more, or at least I’ve not seen them, search high and low as I may on the shelves, for the past six months or more.

But, back to today’s recipe. Not only did I have plenty of pine nuts on hand (one of my favourite suppers is pasta with pesto, for which pine nuts are absolutely essential), but I’d also bought (again from PriceSmart) a large inexpensive bottle of oil-packed sun-dried tomatoes.

Add those two items to the poi baji (Indian spinach) I grow in my backyard, pasta, some grated Parmesan (yes, I’d like to have it grated fresh from a block of Parmesan but my budget doesn’t allow it) and a few other things and you have this good, healthy Sicilian-style pasta dish that takes almost no time to prepare.

To make this dish to serve four people you need:

1 cup stock (vegetable for vegetarians,

but I use my own home-made chicken

broth)

12 sundried tomatoes

8 oz package of penne pasta

2 tablespoons of pine nuts, toasted

1 tablespoon olive oil

? teaspoon crushed red pepper flakes or dried cayenne pepper seeds

1 peg garlic, minced

1 bunch of fresh spinach (or poi baji, which is even better if it grows in your backyard)

? cup grated Parmesan cheese.

METHOD

If using sundried tomatoes that aren’t packed in oil, put the stock or broth in small saucepan, bring it to the boil and soak the stiff, dry, sundried tomatoes in the broth for about 20 minutes to soften them. Drain, reserving the broth and coarsely chop the tomatoes.

Cook the penne pasta in boiling, salted water for about 10 - 11 minutes (until al dente), and drain.

Meanwhile heat the olive oil and red pepper flakes or seeds in a frying pan (skillet) over a medium heat, add the garlic and saut? 1 minutes until tender (do not allow to brown). Mix in the spinach and cook until almost wilted (1-2 minutes).

Pour in the broth from soaking the dry sundried tomatoes, or simply add the broth if using olive-oil packed sundried tomatoes. Stir in the chopped sundried tomatoes and cook for 2 more minutes or until heated through.

Place the cooked penne pasta, the spinach and tomato mixture with the toasted pine nuts in a large bowl and mix well Serve with Parmesan cheese and a green salad on the side.

NOTE: You’ll need to put that large pack of pine nuts in the freezer to keep them in mint condition - and the jar of oil-packed sundried tomatoes in the fridge.