Salsa Di Spinaci Con Uova

This Italian spinach sauce skips the stove almost entirely. Raw spinach, lettuce leaves, capers, lemon juice, and olive oil get blitzed in a food processor until smooth, creating a bright green puree with serious tang from the capers and citrus.

The sauce only needs gentle warming before it meets the pasta. Overcooking kills the color and freshness, so treat it more like a pesto than a cooked sauce. Just enough heat to take the chill off, then toss it with well-drained al dente pasta.

Adding lettuce to the blend might seem odd, but it stretches the sauce, softens the mineral edge of straight spinach, and gives the puree a silkier texture.

Chef Tips

• Drain your pasta well. Any extra water clinging to the noodles will thin this sauce into a puddle.
• Warm the sauce in a wide skillet over low heat, stirring constantly. It goes from warm to scorched in seconds.
• Taste and adjust the salt after blending. Capers bring their own brine, so you may need less salt than you think.
• This sauce pairs best with long pasta like spaghetti or linguine where the puree can coat every strand.

Variations

• Add toasted pine nuts: Scatter them on top for crunch and richness, pesto-style.
• Garlic boost: Blend in a raw clove or two with the spinach for more bite.