Thursday, April 10, 2008

Orecchiette with Spinach


Dear culinary hopefuls,

It has come to my attention that the Gosky Patties recipe was somewhat difficult to execute (common problems included runaway pigs, inability to locate adequate amounts of foolscap, concerns about animal rights violations). I do apologize.

Perhaps this is a better way to improve library-confinement: a quick & iron-heavy pasta concoction that even tastes good cold & out of a tupperware!

You will need:

400-500g of scoop-shaped pasta – e.g. orecchiette or gnocco sardo
16 to 20 oz baby spinach – no need to chop
1/3 cup olive oil
1.5 -2 shallots finely chopped (although the same amount of onions works as well)
1/2 teaspoon crushed dried hot red chillies
1/3 cup grated parmesan cheese (at least!)
Cook pasta in a large pot of salted water till al dente – do not overcook, because the pasta will cook a little more when you mix it into the hot oil at the end. About 2 minutes before you figure that the pasta is done, stir the spinach into the pot of pasta (contrary to appearances, it will all fit in). Drain pasta and spinach when done.
Heat oil in large pan over medium-low heat. Cook shallot and chili flakes till soft but not brown (~3 minutes).
Add pasta and spinach to hot oil and mix well. Season with salt, and add grated Parmesan to taste.
(Courtesy of Fresh Ways with Pasta and my mother)

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