- 4 Tablespoons Harissa EVOO,
- 1 Cup Sliced Red Onion,
- 2 Minced Garlic Cloves,
- ½ Teaspoon Crushed Red Pepper Flakes,
- 4 Cups Baby Spinach,
- Salt (To Taste),
- 1 Can Diced Tomatoes with Liquid,
- 3 Tablespoons Capers (Rinsed),
- 1 Package of Pasta Mama’s Spinach Fettuccine
Heat the olive oil in a medium skillet over medium-low heat. Stir in the onion, garlic, and red pepper flakes and cook just until the garlic is golden and the onion soft, about 7 minutes; do not let them brown. Add the spinach, season lightly with salt, and cook until wilted, 1 or 2 minutes; frozen spinach should be cooked for 7 minutes, or until any excess water has evaporated. Stir in the tomatoes and capers, let the sauce bubble for a minute, then reduce the heat and keep warm.
Meanwhile, cook the fettuccine according to package directions. Drain, rinse, and toss with the sauce. Add some Parmesan and/or White Sharp Cheddar Cheese (optional).