Orecchiette is a favorite pasta from Italy’s Adriatic coast.  Orecchiette pasta is a cup-shaped pasta and it was made to hold sauces.  This Orecchiette recipe with spinach and garlic is an adaptation of a recipe that was in the Sunset Cookbook “Fresh Ways with Pasta” that came out in 1990.

Ingredients:

2 bunches fresh spinach

12 ounces dry Orecchiette

1/3 cup olive oil

6 cloves of garlic that have been minced

½ teaspoon crushed dried hot red chilies

Salt

1/3 to ½ cup grated Parmesan cheese

Directions:

1. Wash spinach, remove stems and chop
2. 2.  In a 6 to 8 quart pan, cook Orecchiette in 4 quarts of boiling water just until tender (12 to 15 minutes).  Just before pasta is done, stir in spinach.  Cook uncovered stirring to distribute spinach, just until the water goes back to boil.  Drain pasta and spinach.
3. 3.  While the pasta is cooking, heat oil in a wide frying pan over medium heat.  Stir in garlic and chilies.  Cook, uncovered, until garlic is opaque (2 minutes).  Add pasta and spinach to pan and mix lightly using 2 spoons.  Season to taste.  Serve with cheese.