Instructions: In a skillet set over moderately high heat, heat 1/4 cup of the oil until hot. Add the potato cubes and salt and pepper, and cook, stirring occasionally, until golden brown. Transfer the potato cubes to a plate. Add 1/4 cup of the oil to the pan and cook the onion, stirring occasionally, for 5 minutes, or until golden. Add the spinach and 1/4 cup of the water and cook, stirring, until wilted. Stir in the potatoes, tomato sauce, and 1 cup water and simmer for 20 minutes, or until the potatoes and spinach are tender.

In a skillet over moderate heat, heat remaining oil. Add the bread crumbs and garlic and cook, stirring, until golden. Transfer them to a bowl and stir in the parsley.

In a large saucepan of boiling salted water, cook the linguini until al dente, drain, and return to the pan. Add the spinach and potato mixture and gently toss just to combine. Transfer to a serving dish and sprinkle with the bread crumbs. Serve with the cheese.

This recipe yields 4 to 6 servings.

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