Friday, February 17, 2012

2-17...Fettuccine florentine

The evening had an unremarkable beginning; I began prepping for dinner while Patience attended a civic/dog related meeting.  It was not very long before she called to say it was a dinner meeting, and I would be on my own.  So, at six o'clock I called Keyth and Elaine to see if they had dinner plans (that is what I love about Lowertown), and to my delight they accepted my invitation to share the pasta dinner I was preparing.  But the real treat was the salmon that Keyth had on the grill; it was a perfect match to the pasta, and the result was a delightful dinner with 2 great people.


Al Dente spinach fettuccine
Peeled, whole, San Marzano tomatoes
Olive oil
Garlic, onion
Red pepper flakes
Penzy Italian seasoning (Basil, oreganor)
Baby spinach
Sweet vermouth


Cook the garlic and onion in the olive oil until soft, then add the tomatoes and seasoning plus a splash of wine an simmer.

While the pasta is cooking add the spinach to the pan.  Then add the pasta and mix well.


I very comforting dish, made even better with Keyth's salmon as a side.

Love that Al Dente pasta.

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