Tagliatelle alla Romagnola con Sugo di Spinaci

The birthplace of this spinach and tomato sauce is Romagna, that ancient enclave of the Byzantine Roman Empire on the Adriatic. It is my native region as well, and this recipe out of my childhood is the one my grandmother used. Chopped fresh raw spinach is first insaporito—coated—with sautéed garlic and olive oil, then fresh tomatoes are added. When the tomatoes are cooked, the sauce is done.

The traditional pasta for the sauce is tagliatelle, the noodles that so many