Thursday, June 18, 2009

Spinach, Garlic & Basil Spaghetti

Al dente people. No other way. Over cooked pasta has it's prison and lunch school cafeterias. If you like it like that then by all means....but if you want to do it the Italian way (and who doesn't???) then you want it with a slight resistance before consumption.
This recipe is simple, fast, easy, tasty. Enough said.

Good quality dry spaghetti, like Barilla. Enough for 4 portions. About the size of a dime when held together
6 large handfuls of spinach leaves
3 cloves garlic, thinly sliced
6 basil leaves torn
2-3 tablespoons olive oil
4 tablespoons fresh Parmesan
Salt and pepper to taste

Servings: 4

Bring a large pot of boiling water to boil (at least 4-6 litres) with 1 tablespoon of salt. When boiling add spaghetti.

In a medium frying pan on low heat add 2 tablespoons of olive oil. Add garlic and saute until opaque, careful not to burn. Add spinach and cook until wilted. Add basil and remove from heat.

Once spaghetti is cooked return spinach mixture to heat and add spaghetti and toss until coated. Add remaining olive oil if needed and season with salt and pepper. Plate and top with a tablespoon of Parmesan.

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