• In a large pot, cook the pasta
until al dente in salted water
according to the instructions on
the package.
• While the pasta is cooking,
in a food processor, pulse
the sun-dried tomatoes with
2 tablespoons of its oil (you
might need more depending on
which type you get) until finely
chopped.
• Heat a large pan and add a
tablespoon of olive oil. Add
the white onion, garlic cloves,
oregano and chili flakes. Let
cook for a few minutes.
• Once the pasta is cooked, drain
it but set aside about half a cup
of the pasta water.
• Add the pasta to the pan with
the sun-dried tomato mixture,
add the spinach and the pasta
water. Mix well together and
let cook until the spinach has
wilted.
• Before serving the pasta add the
grana padano cheese and mix
well. Taste it and if needed add
some salt.
• Serve immediately, with some
toasted breadcrumbs on top and
freshly grated grana padano.
12
gozotoday | FRIDAY • 21 AUGUST 2026
FOOD
160g rigatoni pasta or any other
short pasta.
40g sun-dried tomatoes in oil (1
cup + 2 tbsp of its oil)
15 ml olive oil
1/2 white onion chopped finely
2 garlic cloves, minced
Large handful of spinach
1 tsp chili flakes
1 tsp oregano
2 tbsp breadcrumbs, toasted
20g grana padano extra for serving
INGREDIENTS
Sun-dried tomato
and spinach pasta
METHOD
By Yesenia
Consoli
from Apron
& Whisk
