1PoundSpaghetti Or Angel Hair Pasta, dried. Check to see it's vegan
3-4tablespoonOlive Oilor more if needed
1 -2teaspoonCrushed Red Pepper Chili FlakesMore if you like it spicy
4 -5ClovesGarlicSliced
½CupCastelvetrano Olives Chopped
1 -2tablespoonFresh Parsley Chopped
2CupsFresh SpinachChopped
SaltTo taste
Black Pepper To taste
Instructions
To make the pasta
In a large stockpot, bring water to a boil, season the water with salt until it tastes like the sea. Drop in the pasta and cook according to package directions, or until just al dente.1 Pound - Spaghetti Salt - to taste
To make the Sauce
While the pasta is cooking, in a frying pan, over medium low heat, heat the olive oil with the crushed red pepper and sliced garlic until the garlic is translucent. (about 3 mins) Be sure to swirl the pan to prevent the garlic from sticking and burning. Then turn the heat down to low. 4 tablespoon - Olive Oil1-2 teaspoon - Crushed Red Pepper Chili Flakes4 - 5 Cloves - Garlic (sliced)
Add olives and parsley to the garlic chili oil. Keep cooking gently over low until the pasta is ready. ½ Cup - CastelvetranoOlives (Chopped)1 - 2 tablespoon - Parsley (Chopped)
Chop spinach and set aside2 Cups - Fresh Spinach
When the pasta is al dente (cooked with a little bite), reserve ¼ cup of the cooking liquid, and drain the pasta in a colinder. Do not rinse the pasta.
Begin to heat the Garlic Chili Sauce up, by turning the heat to medium. Act quickly here, once hot, add the chopped spinach and the reserved cooking liquid and let simmer 1 minute.Chopped spinach Reserved cooking liquid
After 1 minute, add the pasta. Using tongs, mix the pasta with the sauce, making sure to coat each strand. Allow to cook for 1- 2 minutes or until the pasta has fully been coated in the sauce.
Top with a little more chopped parsley, serve with love and enjoy! :)