Ingredients
6-8 large very ripe farm fresh, vine ripened tomatoes-diced.
2-4 cloves green market garlic-crushed
large bunch green market basil-chopped fine.
4-8 table spoons extra virgin olive oil-to taste.
1 pound baby spinach, de-stemmed and washed/rinsed. Farmers market, for flavor and texture.
Sea salt and pepper-to taste
Dry linguine.1 pound
Quality Greek feta-crumbled-1/2 lb
optional-1/2 table spoon lemon juice
Preparation
In large bowl, add diced tomatoes, crushed garlic, chopped basil, olive oil, salt and pepper, and a spritz of lemon juice if wanted. Allow sauce to marry for several hours. Stir several times. Cook linguine pre-aldente’, it will cook to aldente’ when the pasta is added. Prep plates with a handful of spinach on the bottom. Covering bottom. In new warm bowl, pour linguine over, piping hot, do not rinse linguine. stir pasta/sauce, cover tight with plastic wrap.Let cook for 10 min. Stir again. Let sit for 10 more min. It should still be hot when you put a portion over the spinach. The spinach should wilt. Top with crumpled Feta. Enjoy with friends!
