Spicy Spinach Linguine with Olive Oil and Garlic September 26 2014

 

INGREDIENTS

  • 12 ounces spinach linguine
  •  
  • 6 tablespoons extra-virgin olive oil
  • 1 cup chopped fresh basil, divided
  • 4 garlic cloves, minced
  • 1/2 teaspoons dried crushed red pepper
  • 1/2 cup dry white wine
  • 1 1/2 cups grated Pecorino Romano cheese, divide

 

 

  • Cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1 cup pasta cooking liquid. Return pasta to same pot.
  • Meanwhile, heat olive oil in heavy large skillet over medium-high heat. Add 1/2 cup basil, garlic, and crushed red pepper; stir 1 minute. Add wine and boil until slightly reduced, about 3 minutes. Add mixture from skillet, remaining 1/2 cup basil, and 3/4 cup cheese to pasta. Toss over medium heat until sauce coats pasta, adding reserved pasta liquid by 1/4 cupfuls if dry. Season with salt and pepper. Transfer to bowl. Sprinkle with remaining 3/4 cup cheese.

 

Recipe By Stefanie Dirienzo, Mark L Smith

Photograph by Scott Peterson

 

Original recipe appeared in Bon Appetite

http://www.bonappetit.com/recipe/spicy-spinach-linguine-with-olive-oil-and-garlic