Spicy Spinach and Basil Pasta
(a ‘barely cooked’ recipe)
about 1/2 pound pasta
big handful fresh spinach leaves, cut into ribbons
fresh garlic or garlic scapes, minced/chopped/sliced – whatever floats your boat
several sprigs fresh basil leaves, cut into ribbons
handful marinated artichoke hearts, cut into bitesize pieces
handful sweet ‘n’ spicy peppadew pickled peppers, cut into bitesize pieces
olive oil, salt/pepper and shaved pecorino romano cheese
Have all ingredients ready to go so you can add them right away – don’t want that pasta waiting!
Cook the pasta in salted water until just tender. Drain and immediately return to pan. Drizzle with a bit of olive oil.
Add next 5 ingredients, drizzle with a few glugs of olive oil, and stir well. The hot pasta will wilt the spinach the perfect amount.
Season to taste, and top each serving with a generous bit of shaved pecorino. Enjoy at room temperature!