ORECCHIETTI WITH SPINACH, WHITE BEANS AND DRIED TOMATOES

SERVES 4

I got this idea from some magazine...sorry I can't remember where. However, as usual, I changed it quite a bit. That recipe used fresh tomatoes. I had some homemade dried tomatoes on hand that I had been wanting to try for quite a while. This was my chance. I knew it would go with the other ingredients. I became a believer. If you don't have the home variety, you may certainly substitute store-bought, either packaged dried or in jars with oil. Just leave out the reconstitution step if using jarred. You will love it. It is light, healthy, quick (other than soaking the tomatoes, which you can do well ahead of time) and very easy.

INGREDIENTS

3/4 cup homemade or packaged dried tomatoes

1-1/2 tablespoons balsamic or red wine vinegar

1 tablespoon olive oil

Boiling water to cover tomatoes

1 pound orecchietti, or similar pasta

3 tablespoons olive oil

1 pound frozen cut leaf spinach

6 large garlic cloves, minced

1 can (1 pound, 3 ounces) cannellini beans, rinsed and drained

2 teaspoons dried oregano

Salt and pepper to taste

Freshly grated Parmesan or Romano cheese

For dried tomatoes, mix together the tomatoes, vinegar, olive oil and boiling water to cover. Let set until tomatoes are softened, about 1-1/2 hours, depending on tomatoes. Drain and finely chop the tomatoes, reserving juices.

Cook pasta according to package directions for al dente. Meanwhile, make sauce. Heat a large sauté pan over medium-high heat. Add the olive oil and swirl to cover bottom. Add the spinach and cook until heated. Add the garlic and sauté another minute. Add the drained tomatoes; cook another 2 minutes. Add the tomato juices, beans, oregano, salt and pepper. Drain the pasta, reserving a little of the the water. Add to the sauté pan and toss to combine. Let set a few minutes, stirring often, for flavors to blend. Serve, passing cheese separately.

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