Garlic and Anchovy Farfalle
Now that the holidays are over and we are settling back into our everyday routines, I think we need something quick and easy on the dinner menu. And this pasta dish is so easy to make, not to mention very delicious. The recipe is from Giada De Laurentiis and I just made some slight little changes. Enjoy!
Fresh Baby Spinach
Garlic and Anchovy Farfalle (serves 4-6)
Ingredients:
1 pound farfalle pasta
1/4 cup extra-virgin olive oil
1 tablespoon anchovy paste
1/2 teaspoon crushed red pepper flakes, optional
3 cloves of garlic, minced
5 cups baby spinach leaves (6 ounces)
1/2 teaspoon salt
1/2 cup freshly grated Parmigiano-Reggiano cheese
Directions:
Bring a pot of salted water to a boil, add pasta and cook until tender. Drain and reserve 1 cup of pasta water.
Rinse spinach in cold water, drain and set aside. In a large pan heat olive oil over medium heat. Add anchovy paste, red pepper flakes and garlic, cook for until aromatic, 1-2 minutes. Add spinach and salt, cook until wilted, about 3 minutes.
Add cooked pasta to pan, add 1/2 of the grated cheese to pasta, add some of the reserved pasta water to pan, if needed, to loosen the pasta. Pour pasta into serving dish and top with remaining cheese. Serve immediately. Enjoy!
Source: adapted from Giada De Laurentiis
My Danish Kitchen 