Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Gigli
Tomato Vodka Sauce, with Ricotta Spinach
A jar of tomato purée cooked down hard with vodka until it turns deep and sweet. The lemony spinach ricotta spooned over is what makes it feel finished.
Caitlin Fitzpatrick
Feeds: 4
15 minutes
Ingredients
- 300g Gigli pasta
-
3tbsp olive oil
-
2-3 garlic cloves finely grated, or tsp garlic powder
-
185g jar tomato puree
-
50ml vodka
-
250g ricotta
-
200g baby spinach
-
1 lemon, juice and zest
-
2-4 tbsp finely grated cheese, parmesan works, I like spenwood
-
Sea salt and black pepper
Gigli
From: £4.95
Method
1
Set a large pan of well salted water on to boil. Once boiling, add the spinach and blanch for 30 seconds. Remove to an ice bath and chill. Keep the water to cook the pasta. Drain well and squeeze out any excess moisture.
2
Chop through the spinach. Mix with the ricotta, grated cheese, lemon zest and juice. Season with salt and black pepper. As well as more grated cheese if you think it needs it.
3
Add the pasta to the water and cook until just done. Meanwhile in a large saute or frying pan over a medium heat add the oil and garlic. Cook until fragrant.
4
Then follow with the tomato paste and vodka. Add a ladle or two of pasta water to loosen the mix and bring to a bubble. Add in the cooked pasta with more pasta water if needed.
5
Check the seasoning and adjust accordingly. Serve with a dollop of the spinach ricotta mix on top. A drizzle of extra virgin olive oil is always welcome.
Award Winning Pasta
Endless ways to enjoy it
Follow along for the journey
