Friday, February 6, 2009
Spicy Garlic Linguine with Artichoke Hearts and Spinach
You know, I'm on the fence when it comes to pasta. On the one hand, it irritates me that it's one of those things that people love to talk about. They brag, and I hate to hear bragging. On the other hand, it's versatile, you can make so many dishes with so many types of pasta, and it's generally pretty damn good. The other thing is that pasta dishes are usually pretty quick to make, and that's important. So, here's a quick one for you. Feels light, not too many ingredients necessary, and pops with flavor.
Enough linguine for two people, cook according to instructions. Meanwhile...
6 cloves of garlic, minced
1 large or 2 small shallots, minced
1 tsp crushed red pepper
1 handful of fresh spinach, washed
6 artichoke hearts from the can, drained and sliced
1/4 olive oil
Heat olive oil to medium-hot. Add shallots and garlic. Cook a minute or two, then add crushed red pepper, for about 1 minute. Add artichoke hearts for 1 minute, then add drained cooked pasta, and toss in spinach. Flip up heat to high and toss well. Split between your bowls and enjoy.