Spaghetti “aglio-olio” with Artichokes and Spinach
Spaghetti “aglio-olio” with Artichokes and Spinach
Ingredients
- 8 oz Spaghetti
- ¼ Cup extra virgin olive oil
- 2 Cloves garlic finely chopped
- 8 oz Jar artichoke quarters I love Italian artichokes in olive oil
- 5 oz Organic baby spinach
- Salt to taste for pasta water and sauce
- ¾ Cup pasta water
- 4 Tablespoons Pecorino Romano grated
Instructions
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Bring a large pot of water (4 to 5 quarts) to a boil over high heat.
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2. While water is heating, chop garlic.
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3. Once the water has reached a rapid boil, add salt and then the spaghetti. Cook until very al dente (about 1 minute less than recommended cooking time on package directions).
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4. While the spaghetti are cooking, heat the olive oil in a large sauté pan over medium heat. Thoroughly drain the artichokes and add to the pan. Cook for 5 minutes, stirring once until golden on each side. Add garlic and cook for a minute; then add baby spinach. Initially, the spinach will be towering in the pan, but with cooking for a few more minutes, it will soften and take up much less space. Stir occasionally until it reduces.
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5. Season with a pinch of salt (to taste).
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6. When pasta is ready, reserve ¾ cup of pasta water and drain the rest. Return spaghetti to the pot, add reserved pasta water and half of the artichoke-spinach mixture, stirring over low heat for a minute or so, until most of the water has been absorbed by the pasta.
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7. Remove pot from heat and add most of the Pecorino Romano cheese, stirring until the sauce is slightly creamy and all the flavors are well incorporated.
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8. Transfer to a platter or portion onto individual plates. Top with the rest of the artichoke spinach sauce and serve immediately, adding more grated Pecorino Romano.
