Pasta with Spinach and Olives
| Yield: 2 servings | Time: 30 minutes |
½ lb short pasta
4 generous handfuls New Zealand spinach
1 pinch of chili pepper flakes
About 15 calamata or other olives, pitted and roughly chopped
1 clove garlic, finely minced
Freshly grated nutmeg
Parmesan or pecorino, freshly grated, for serving
Cook pasta according to package directions until al dente.
Saute chili pepper and garlic in olive oil for one minute. Add the olives.
Add the spinach to the skillet, sprinkle it with nutmeg, stir, and let it soften just a little (not too much!) in the heat. Remove from the heat.
When the pasta is al dente, drain (not too thoroughly; keeping a little of the starchy cooking water makes it silkier) and pour into the skillet. Toss to combine over low heat and sprinkle with pepper.
Divide between two warmed pasta bowls, top with grated cheese, and serve immediately.
Rebecca Shaefer is a professional chef who uses only locally sourced foods grown in her garden or near her home in Virginia.