Wednesday again and I haven’t written anything for a week! I blame it on the visits we had last week – the Mexican friends + my blog friend Desiree and her C from Alabama. Desiree is half-Mexican, halft-Swedish – the Mexicans were very excited to meet a Mexican Swede / Swedish Mexican😉 We had a lovely time with both couples, very intense with lots of activities, late dinners (Spanish timing!) and a long Sunday brunch.
The weather stayed quite stable, which was lucky because both before and after the weekend the weather has been utterly crap! I am writing this while the rain is pouring down outside, the apartment has become very dark, thunder is rumbling very loud and lightning is striking!*
I will write about our excursions but today I wanted to share with you the best pasta sauce ever. Annika wrote today that she is bored of her everyday recipes and was hoping to find inspiration among us Wednesday recipe-bloggers (we are not that many and not very consistent about publishing recipes on Wednesdays..):
The Best Pasta Sauce ever (at least according to me!): Spinach and roasted tomatoes
4-6 roma tomatoes (or any other tomato)
1-2 cloves of garlic, crushed
1 onion, chopped
500 g fresh [baby] spinach
2½ dl (1 cup) vegetable stock
1,25 dl (½ cup) cream
juice from 1 lemon
50 g fresh parmesan cheese, grated
pasta (fettucine, spaghetti or pasta of your choice!)
Heat the oven to 220 C / 425 F. Cut the tomatoes into quarters and put in an oiled baking tray, sprinkle some salt on top. Bake for ~30-35 min. (or just fry the tomatoes in a frying pan in some olive oil, on high heat)
Fry lightly the chopped onion and crushed garlic. Add the spinach, stock and cream. Let it boil up and lower the heat to let it simmer for 5 min. Add salt & pepper + freshly squeezed lemon juice.
Blend the mix in a blender / food processor together with a few of the baked tomato wedges + a handful of parmesan cheese.
NB. Blending really is the secret here, I tried to make the sauce without blending (since the blender broke!) but it just doesn’t taste the same!!
Toss the cooked pasta with the sauce and serve with the parmesan cheese and tomato wedges on top.
It is possible to freeze the sauce if you have left-overs.
(Inspired by a recipe from the cookbook Bowl Food. The new comfort food for people on the move. I love this series of cookbooks including titles such as Fast Food, Cool Food and Family Food)
*) Getting just a little worried about how I will get to l’Alliance Francaise this afternoon without getting drenched…