POPEYE PASTA

This was our Christmas Eve entree, along with spinach salad with Back-to-Basics Balsamic Vinaigrette and Pizza Foccacia.  The name derives from the fact that after the crushed tomatoes-based sauce was prepared and simmered, a whole big pile of torn-up spinach leaves (6-8 cups) was added and stirred until just wilted and then the sauce was poured over cooked short pasta (I used some kind of organic grainy but doesn't seem it tubular variety).  Popeye Pasta was alright, I might have liked to add some Bragg's Liquid Aminos in an attempt to lessen the little bit of tangy-ness, but there was white wine involved in the garlic and onion saute, and that is always nice, because then there is an open bottle of wine.  I also topped with one of the suggested add-ons, pine nuts.