Orecchiette With Spinach & Garlic
|Spinach||24 Ounce, rinsed well and drained (2 Bunches, About 12 Ounce Each)|
|Orecchiette /Ruote||12 Ounce (Wheel Shaped Pasta)|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Garlic||6 Clove (30 gm), minced / pressed|
|Crushed dried hot red chiles||1⁄2 Teaspoon|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
Remove and discard spinach stems; chop leaves coarsely and set aside.
In a 6- to 8-quart pan, cook orecchiette in 4 quarts boiling water just until tender to bite (12 to 15 minutes); or cook according to package directions.
Just before pasta is done, stir in spinach.
Cook, uncovered, stirring to distribute spinach, just until water returns to a full boil.
Drain pasta and spinach.
While pasta is cooking, heat oil in a wide frying pan over medium heat.
Stir in garlic and chiles.
Cook, uncovered, until garlic turns opaque (about 2 minutes).
Add pasta and spinach to pan; mix lightly, using 2 spoons.
Season to taste with salt.