1 pound spaghetti, prepared al dente
2 T olive oil
3 cloves garlic, minced
28 oz canned petite diced tomatoes, drained
1/2 t red pepper flakes
5 oz bleu cheese crumbles
1 c heavy cream
4 c fresh baby spinach
Heat olive oil in large skillet over medium-high heat for 3 minutes. Add garlic and cook, stirring constantly, approximately 3 minutes. Add tomato and crushed red pepper to taste. Lower heat to medium and cook 10 minutes, stirring occasionally.
Stir in 4 oz of bleu cheese and continue stirring until completely melted. Add cream and season to taste. Remove from heat and add spinach. Stir until spinach is wilted, not more than one minute. Transfer to large serving bowl and toss with pasta. Top with remaining 1 oz bleu cheese and serve immediately. Serves 4.
Chef's Note: This is an amazing recipe. The tart tomato, the tangy cheese, the bitter spinach... it comes together in a way that was wonderfully unexpected. I would serve this recipe to company as a side dish with roasted Italian spiced chicken for a main dish. It's that good.
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