When I was little my father would whip up an incredible meal with anything he had in the house, it was the greatest! The only problem is that he (or I) never wrote anything down, so when something comes out great, no matter how simple it is, I plan to share it here.
2T extra virgin olive oil
6 cloves garlic, sliced
Crushed red pepper, to taste
9oz. frozen spinach, heat as directed
1 cup Ricotta
1 cup Rao’s Arrabbiata (or homemade)
Salt and Pepper, to taste
1lb Pasta (your favorite) Here I used an IGP Cavatappi that I found at Home Goods!
Large Sauté Pan
Heat proof measuring cup
- Heat a large stock pot with salted water. Meanwhile, in your sauté pan heat your olive oil, when warm add your garlic and a big (or small) pinch of crushed red pepper.
- When your garlic is fragrant add your spinach and stir in with a healthy pinch of salt and some fresh ground back pepper. Add about one cup of the Arrabbiata sauce and bring to a simmer. When your pasta water is boiling, cook your pasta to al dente.
- Remove spinach sauce from heat and add in the ricotta. When your pasta is ready use your heat proof measuring cup to scoop out a cup of pasta water and reserve. Strain your pasta with a colander and place in your sauté pan to toss and combine with the sauce.
- Adjust sauce as desired with pasta water, when consistency is as you like it, then season to taste with salt and pepper. Can be served right from sauté pan. Enjoy!