Robin tells me that I have to post tonight’s recipe, which is another one of those that don’t seem to be anything special at all, but in reality are true kitchen alchemy (make gold with…youknow)
The idea is to combine Spaghetti aglio e olio with olive-oil fried spinach.
You start boiling the water for the Spaghetti and you slowly heat up 4 – 8 tablespoons of olive oil in your largest skillet. Dice one, two, or three cloves of garlic fine; into the skillet with them. You also can add some chopped parsley and, of course, freshly ground black pepper.
Now you grab a few cups full of frozen spinach pellets from that bag in the freezer. When the garlic is deep golden, the cats all have gone outside and the kids come down from upstairs to find out the source of the smell, you put the spinach into the skillet, add salt and stir several times until it is well on its way to thaw.
The pasta water boils now. Add some salt, put in the spaghetti (thinnest is best in this case), stir a few times and don’t forget when all this started. Grate some Parmesan cheese while spinach and spaghetti are doing each their thing. Cook the spinach until smooth and evenly hot. Check for salt.
Drain the spaghetti a second or two before totally done. Pour them on top of the spinach, raise the heat and blend everything well. Serve with Parmesan cheese.
The whole preparation takes as long as it takes to cook the pasta, plus an extra minute at the end for blending the spaghetti and the sauce.