This works just as
well with stingy nettle tips, which, when blanched are very much like fresh
spinach. As an alternative you can use fresh spinach. Both are actually very
seasonal.
What you need
- 200 g nettle tips or spinach leaves
- 4 tblsp olive oil
- 6 cloves of garlic, sliced
- 1 medium onion, chopped
- 2 small dried red chillies (more if you like it hot)
- 1 handful fresh herbs (lovage, flat-leaved parsley, sage, rosemary, oregano, etc.)
- salt to taste
- 500 g pasta (conchiglie)
What you do
Wash the stingy nettle
tips or spinach leaves without shaking them afterwards and place them in a
large pan. Stirring occasionally allow them to collapse.
In a frying pan heat
the oil and sauté the onions, the garlic slices and the chillies, allowing them
to brown slightly and the garlic slices get a little crispy.
Lift out the greens,
draining them and keeping the liquid for the pasta water.
Add them to the frying
pan and stir.
In the meantime add enough
water for the pasta to the juices from wilting the leaves, salt, bring to the
boil and add the pasta.
Drain when they are a
al dente and add to the frying pan. Season to taste with salt and pepper.
Sauté until the mixture is hot and serve with
freshly grated pecorino romano or parmesan.
