Orecchiette with Spinach and Garlic
by Chef Katy Long
2 bags (6 oz. each) prewashed baby spinach leaves, stems discarded
12 oz. package dry orecchiette pasta (little ears). Bow tie pasta is an easy to find alternative.
1/2 c. olive oil
7 cloves garlic, sliced extremely thin
1/2 tsp. crushed red pepper flakes (or to taste)
Salt to taste
1/3-1/2 c. grated parmesan cheese
Bring water to boil in a large pot, salting to taste. Cook pasta per directions on package and set aside.
Meanwhile, put olive oil, red pepper flakes and sliced garlic in a large pot and heat over medium heat. Be careful not to burn the garlic; cook low and slow to infuse the oil with garlic aromas. When it begins to turn golden, add the spinach and cook until just wilted. Immediately add cooked pasta to oil, garlic, red pepper flakes and spinach mix, toss and season to taste. Set with parmesan cheese. Serves 4.
Kunde Family Winery Reserve Century Vines Zinfandel