Instructions: Fill a large saucepan with water and place over high heat to boil for pasta.

Warm olive oil in a sautT pan or skillet; cut tomatoes into pan and simmer 5 minutes. With a chefs knife, coarsely chop spinach leaves, add to pan, and cook 5 minutes; spinach will wilt. Season with salt and pepper to taste. Grate rind of lemon into pan and cook 5 minutes.

Add pasta to rapidly boiling water and cook about 4 minutes. Drain pasta into a colander and pour pasta into a warm bowl. Mix with hot sauce. Serve a bowl of grated Parmesan cheese.

NOTES : Pasta with tomatoes, spinach, olive oil and lemon. On Elba we drove up the winding roads through forests of chestnut to reach a small restaurant, and cooler air and the sweet smells of thyme, rosemary, oregano, and mint. In the old, quiet hilltop villages the men sit as they always have, in tree-shaded squares. The local wine we had with this pasta was light, white, and dry.

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