As an Italian-American, I can tell you that we like our pasta shapes! This recipe calls for the cup-shaped orecchiette pasta, which is great for holding the garlic and chile mixture. Such an easy and quick recipe, this comfort food will be a go to dish after a long day at work or play.
2 bunches (about 12 oz. each) spinach, rinsed well and drained
21 oz. dry orecchiette pasta (cup-shaped) or ruote pasta (wheel-shaped)
1/3 cup olive oil
6 cloves garlic, minced or pressed
½ tsp. crushed dried hot red chiles
1/3 to ½ cup grated Parmesan cheese
- Remove and discard spinach stems, chop leaves coarsely and set aside.
- In a 6-8 quart pot, cook orecchiette in 4 quarts boiling water just until tender to bite (about 12-15 minutes), or cook according to package directions.
- Just before the pasta is done, stir in spinach and cook, uncovered, stirring to distribute the spinach, just until water returns to a full boil.
- Drain pasta and spinach.
- While pasta is cooking, heat oil in wide frying pan over medium heat.
- Stir in garlic and chiles and cook, uncovered, until garlic turns opaque (about 2 minutes).
- Add pasta and spinach to pan, mic lightly using two spoons.
- Season to taste with sale.
- Serve with cheese to taste.
Food Mingle Blog Alternatives and Substitutions:
- I recommend chopping the spinach more than a course chop. Mine seemed to still be in pieces that were too big, so that the spinach did not distribute nicely. Chop it smaller for a more even mix of pasta and spinach.
- I cooked the garlic and chiles in pan which I used to cook the pasta, while the pasta was resting in the strainer. The pasta did not stick together and I only used one pan overall!
Yield: 4 dinner servings
Adapted From: “Fresh Ways with Pasta,” sixth printing, February, 1992 (Sunset Publishing Corporation, Menlo Park, CA).