SUN-DRIED TOMATO AND SPINACH PASTA SALAD
15 sun-dried tomatoes, cut in thin strips - see preparation method -
4 scallions, sliced in rounds
1 lb fresh spinach, washed, dried of all moisture, coarsely chopped
(if leaves are small you may leave them whole)
3 anchovy fillets, drained and chopped (optional) or 1 t anchovy paste
1/2 cup walnuts, lightly toasted, coarsely chopped
3-4 T extra virgin olive oil
cayenne pepper , a dash
salt and freshly ground black pepper
1 lb conchiglie (shells), or farfalle (bows)
Set the pasta water to boil.
Toast the walnuts, either in a small toaster oven or in a small heavy pan over medium heat stirring frequently (optional) about 5 minutes. Do not let them brown or burn.
Cook the pasta.
When al dente, drain.
Place in large serving bowl.
Add 2 T olive oil and toss (prevents sticking).
Meanwhile, prepare the scallions, and the spinach.
Add to pasta along with the anchovy , cayenne pepper, the rest of the olive oil.
salt and pepper.
Refrigerator for an hour or more.
Scatter walnuts on surface.
Serve at room temperature.