Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large clove garlic, crushed
- 4 French shallots, finely chopped
- 1 can chopped tomatoes, about 400 g
- 1 cup (250 ml) red wine
- 1 bay leaf
- 2 sprigs of fresh rosemary
- 2 strips of lemon zest
- ½ teaspoon sugar
- 400 g spinach tagliatelle
- 2 tablespoons pouring cream (optional)
- salt and pepper
- ¼ cup (30 g) pitted black olives, quartered
- fresh basil leaves, torn
- ⅓ cup (35 g) freshly grated parmesan (optional)
Preparation
- Heat the oil in a large heavy–based saucepan over a moderate heat.
- Add the garlic and shallots, and cook for about 3 minutes, stirring frequently, until the shallots are soft.
- Stir in the tomatoes with their juice, the wine, bay leaf, rosemary, lemon zest and sugar.
- Bring to the boil, then reduce the heat and partially cover the pan.
- Simmer for 45 minutes, stirring occasionally, until the sauce is reduced and thick, with only a small amount of liquid on the surface.
- Allow to cool for a few minutes, then discard the bay leaf and rosemary.
- Purée the sauce, including the lemon zest, in a blender or food processor.
- Press the sauce through a fine sieve into the rinsed–out saucepan.
- Bring back to the boil, then leave to simmer very gently while you cook the pasta.
- Cook the pasta in boiling water for 10–12 minutes, or according to the packet instructions, until al dente.
- Drain, reserving a few spoonfuls of the cooking liquid.
- Add the cream to the sauce, if using, with seasoning to taste.
- Stir in the pasta until they are all coated with the sauce.
- If the sauce is too thick to coat the pasta, thin it with the reserved cooking liquid.
- Transfer the pasta to a serving dish.
- Sprinkle with the olives, basil and parmesan, if using, and serve.