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ORECCHIETTE ARRABBIATA




List of Ingredients



• 1 TABLESPOON OLIVE OIL
  
• 1 MEDIUM SIZE ONION, FINELY CHOPPED
  
• 3 LARGE CLOVES GARLIC, FINELY CHOPPED
  
• 1 TABLESPOON WATER
  
• 2 ( 14 1/2 OUNCE CANS) ZESTY DICED TOMATOES OR DICED TOMATOES WITH GREEN CHILES ( RO-TEL)
  
• 8 OUNCE CAN TOMATO SAUCE
  
• 1/2 TEASPOON RED PEPPER FLAKES
  
• PINCH CAYENNE PEPPER
  
• 1/2 TEASPOON DRIED OREGANO
  
• 1 POUND ORECCHIETTE ( EAR SHAPED) PASTA OR ANY TUBULAR SHAPE PASTA
  
• 5 OUNCES BABY SPINACH CLEANED
  
• 1/4 TEASPOON SALT
  
• 1/4 TEASPOON PEPPER
  
• 2 TABLESPOONS GRATED PARMESAN CHEESE
  






Instructions



1. BRING LARGE POT OF LIGHTLY SALTED WATER TO BOILING, ADD PASTA TO WATER AND COOK UNTIL AL DENTE, TENDER BUT STILL FIRM.
   
2. HEAT OIL IN MEDIUM SIZE SAUCEPAN, ADD ONION AND COOK 5 MINUTES, BEING CAREFUL NOT TO BROWN THE ONION, ADD GARLIC AND WATER AND COOK 2 MINUTES.
   
3. STIR DICED TOMATOES, TOMATO SAUCE, RED PEPPER FLAKES, CAYENNE, AND OREGANO INTO SAUCEPAN, SIMMER, UNCOVERED, STIRRING OCCASIONALLY, 15 MINUTES
   
4. SLICE SPINACH AND ADD TO SAUCE COOK 5 MINUTES, ADD SALT AND PEPPER.
   
5. DRAIN PASTA, TRANSFER TO A LARGE SERVING BOWL.
   
6. POUR SAUCE OVER PASTA, SPRINKLE WITH PARMESAN CHEESE.
   
7. 6 SERVINGS, 84 CENTS PER EACH SERVING
   SOURCE: FAMILY CIRCLE, 10/3/00
   
8. 393 CALORIES
   5 GM FAT
   1 GM SATURATED
   14 GM PROTEIN
   74 GM CARBOHYDRATE
   5 GM FIBER
   971 MG SODIUM
   2 MG CHOLESTEROL