Spicy Spinach Linguine With Olive Oil and Garlic |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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From Bon Appetit, February 2007. Ingredients:
12 ounces spinach linguine |
6 tablespoons extra virgin olive oil |
1 cup chopped fresh basil, divided |
4 garlic cloves, minced |
1/2 teaspoon dry crushed red pepper |
1/2 cup dry white wine |
1 1/2 cups grated pecorino romano cheese, divided |
Directions:
1. Cook linguine in large pot of boiling salted water until just tender but still firm to bite.
2. Drain, reserving 1 cup pasta cooking liquid. Return pasta to same pot.
3. Meanwhile, heat olive oil in heavy large skillet over medium-high heat.
4. Add 1/2 cup basil, garlic, and crushed red pepper; stir 1 minute.
5. Add wine and boil until slightly reduced, about 3 minutes.
6. Add mixture from skillet, remaining 1/2 cup basil, and 3/4 cup cheese to pasta.
7. Toss over medium heat until sauce coats pasta, adding reserved pasta liquid by 1/4 cupfuls if dry.
8. Season with salt and pepper.
9. Transfer to bowl.
10. Sprinkle with remaining 3/4 cup cheese.
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