Happy Sunday, beautiful kittens! We’re getting into Autumn, time to start taking the cosy clothes out of the closet and preparing for some time on with a hot beverage. And while I know that these Potatoes Arrabbiata by the Jewish Vegetarian Society are meant more for Spring (for Pesach, Passover which is in April), I feel that they are very good for Autumn too (as well as Winter!).
I saw this recipe not that long ago and made it just a few days ago: look how inviting it is! And obviously, so easy to make it’s beginner’s proof. So, without further ado, the recipe.
- Handful of baby potatoes (skin on)
- 1 garlic clove, sliced
- Pinch of dried chili flakes
- 200g passata
- Handful of spinach
- Olive oil
- Salt and pepper
Cook the potatoes in a pan of salted boiling water for about 10 minutes, until cooked through. Drain.
Pan-fry the sliced garlic in a splash of olive oil over a medium heat for a few minutes until it starts to brown, then add the chili flakes, passata and cooked potatoes.
Season generously with salt and pepper and simmer for about 10 minutes.
Add the spinach and simmer for a further minute until wilted, then squash each potato with the back of a fork, remove from the heat and serve.
Let me know if you knew this recipe already or if you made it.