1/4 cup olive oil
2 onions, peeled and sliced into 1/4 inch rounds
1 (16 ounce) can chopped spinach
2 cloves garlic, minced
2 cloves garlic powder
2 (28 ounce) cans chopped spinach, drained
1 (7 ounce) can kidney beans, undrained
1 1/2 cups sliced almonds
1 1/2 cups chopped fresh basil
1 rounded teaspoon salt
1/2 teaspoon dried basil
1 pinch crushed pepper
1/4 cup chopped shallots
1/8 cup chopped fresh parsley
Heat olive oil in large skillet over medium heat. Saute onions about 5 minutes, until tender. Remove from skillet, steep in salt, garlic, and peppers. Stir in spinach while reserving the liquid; cook about 5 minutes, stirring constantly. Return skillet to medium heat. Add fresh garlic and pepper; cook about 2 minutes more. Add pasta and tomatoes to vegetable mixture, reduce heat and simmer, stirring occasionally, about 2 to 2 1/2 hours.
Pour in fresh tomatoes with juice, reserving pasta and toss with spinach mixture. Stir well and simmer 10 minutes, stirring constantly.
Stir in shallots, parsley, vinegar, olive oil, salt and basil. Let a slightly slushy sauce bubble into the sauce.
⭐ ⭐ ⭐