Spinach Arrabbatia Pasta

Spinach Arrabbatia Pasta By: Chef Emerald Coleman



  • 1Lb. Ghemelli pasta
  • 2Tbsp. Extra virgin olive oil
  • 1Onion, finely chopped
  • 2Cloves garlic, finely chopped
  • 3SmallRed chilies, seeded and finely chopped
  • 114 oz. Can Diced tomatoes with juice
  • 1Tbsp. Balsamic vinegar
  • Salt and Pepper to taste
  • 4 oz. Fresh Baby spinach



1. Cook pasta according to package directions. Drain, and return to pan.

2. In separate large skillet, over medium heat, saut onion, garlic & chilies for about 3 minutes. Add the tomatoes and simmer, stirring occasionally, until thick. About 7 minutes.

3. Stir in the balsamic vinegar and season with salt & pepper.

4. Add tomato to pasta and stir in spinach until just wilted.

5. Serve hot.