Spaghetti Mangiafuco

The other day we realized we’d had our fill of the variety of kid shows that seem to loop around our house. Desperate, we went looking for a “mommy, daddy show,” that might satisfy everyone involved. We came across an all things Italian episode of Dinners, Drive-Ins, and Dives. This could be interesting.
Guy stopped by a small family run restaurant in Collodi, Italy, where they made a dish called Spaghetti Mangiafuco. Of course, I had to set out to recreate this dish, and maybe even put my own spin on it!
The Recipe:
  • 1 Package of Cherry Tomatoes – Halved 
  • 5 Cloves Garlic – Minced 
  • 2 Tbsp Olive Oil 
  • 1 Tbsp Butter 
  • Oregano 
  • Parsley 
  • Salt and Pepper 
  • 1 Bushel Spinach – Rough Chopped 
  • Crushed Red Pepper Flakes 
  • Pasta

Start off by getting all of the ingredients prepped while the water boils. This is all going to happen fast, so wait until the pasta hits the water before putting anything in your pan. Fresh pasta would go really well here.
Spaghetti Mangiafucco
Spaghetti Mangiafucco
In a large frying pan, heat the olive oil over medium-high heat. Toss in the garlic and crushed red pepper flakes. Season with salt and pepper. When the garlic turns golden, reduce the heat and add the

butter. Now, bring in the tomatoes, oregano, and parsley. The tomatoes are going to reduce a little and make thin tomato sauce. Just before the pasta comes out of the water, add a few spoonfuls of the pasta water to the sauce.

Now for the spinach. The spinach is going to cook really quick and reduce down. I added the spinach and stirred it in just long enough to change color. The spinach will finish cooking when the sauce and pasta are tossed together. Serve alongside garlic bread and garnish with fresh Parmesan cheese.
As a variation, add some tomato puree to give the sauce a little more body.
Happy Eating!

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