Spaghetti “aglio-olio” with Artichokes and Spinach
Ingredients
8 oz Spaghetti
¼ Cup extra virgin olive oil
2 Cloves garlicfinely chopped
8 oz Jar artichoke quartersI love Italian artichokes in olive oil
5 oz Organic baby spinach
Salt to tastefor pasta water and sauce
¾ Cup pasta water
4 Tablespoons Pecorino Romanograted
Instructions
Bring a large pot of water (4 to 5 quarts) to a boil over high heat.
2. While water is heating, chop garlic.
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).
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.
5. Season with a pinch of salt (to taste).
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.
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.
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.