Pasta and Wine

[Thomas]

Not being familiar with the dish you post, I can only say general things like: do not overcook the pasta (8 to 10 minutes in already boiling water--I lean toward the 8 side for firm "al dente" pasta).

Spinach is tricky. First, it needs to be fresh and crisp and cleaned well. Perhaps someone who knows the dish will disagree, but I would cook the spinach separately, and then add it back to the dish on serving. To cook it, just a quick wilting in a mixture of olive oil and butter (maybe a dash of sugar, if you are inclined).

The rest of the stuff, the tomato and cheese, I suppose is chopped and fresh.

And where is the garlic? Got to have garlic; perhaps maybe even a shallot.

If you are not a white wine drinker at all, then you should stay with a fruity, but light red.