Sherpa Stew

2 cups cavatelli or other thin tube-shaped pasta
1 Tbs oil
2 onions, thinly sliced (about 1 1/2 cups)
8 garlic cloves, thinly sliced
1 Tbs minced fresh ginger
2 tomatoes, cut into 1/4 inch dice
4 cups Chicken Stock or Vegetable Stock
3-4 Tbs soy sauce
2 tsp hot paprika
4 cups stemmed, washed spinach leaves

Cook the cavatelli in 4 litres of boiling water until al dente, about 8 minutes. Drain in a colander, rinse with cold water until cool, and drain again. Heat oil in a wok or large saucepan. Add the onions, garlic, and ginger and cook over medium heat until nicely browned, about 5 minutes. Stir in tomatoes and cook about 2 minutes. Stir in the stock, tamari or soy sauce, and paprika and bring to a boil. Reduce the heat and simmer the stew until richly flavored, 5 to 10 minutes. Stir in the cavatelli and simmer for 2 minutes. Stir in the spinach leaves and cook until wilted, about 1 minute. Correct the seasoning, adding tamari or paprika to taste.