For lunch today, I made Spinach and Tomato Pasta Sauce, Romagna-Style (scroll down to the last recipe), and I recommend it enthusiastically. The recipe is from Marcella Hazan’s Marcella Cucina, which you should own (along with her two other books). She recommends using homemade tagliatelle or fettucine, but mine worked great with boxed, dried linguine.
While I’m at it, here’s a nice salad for when you are in a hurry (this one’s from Hazan’s Essentials of Classic Italian Cooking):
Wash and peel six medium-sized carrots. Shred the carrots into a bowl using the side of the grater with the big holes. Add in a tablespoon of freshly-squeezed lemon juice, enough extra virgin olive oil to coat the carrots generously, and a pinch or two of salt. Mix it all up and then add some more lemon and salt, if necessary, until it’s to your liking. (Makes four servings.)
The recipe says to serve immediately, but I found that it improved with age, at least for an hour or two. I made this last night as a side dish for a big group of people and it went over well. By the way, posting a recipe on my blog counts as “fair use”, doesn’t it?