Once of the best things about pasta is that you can toss it up with almost anything, and sometimes the best combinations are those that were "chapalang" thrown together from anything and everything in the fridge.
It's a great way to use leftovers too. I had to fix dinner quite quickly with just a stark supply of food, and came up with the following: Spinach, Cheese (Always have this in your fridge please), Garlic (this too), Anchovies, Fresh Fettucine, and Frozen Chicken
So my thoughts as follows: "hmm... all the necessary ingredients for Aglio Olio, except without the pepper flakes & pasta - but definitely some good flavor going on there with the garlic & anchovies." *Ding Ding! Eureka!
It was an easy decision - saute the spinach in the garlic and toss everything together like an Aglio Olio - then serve it with roast chicken, and it's a complete meal with the protein, carbs & veg! Turned out fantastic (why am I not surprised) so here's the recipe.
I've been having thoughts of publishing a book about 101 ways with pasta - what do you think? Am I up for the challenge?
Updated Aglio Olio
1 Bag Baby Spinach leaves
6 cloves Garlic, sliced thin
3 Tbs Good Quality Extra Virgin Olive Oil
5 ea Anchovy Fillets, chopped fine
1/2 cup Grated Parmesan Cheese
Noodle Pasta for 2
1. Cook the pasta and well salted boiling water, and drain well
2. Meanwhile, heat 2 Tbs of olive in a saute pan
3. Gently cook the garlic slivers until they are slight translucent, but not brown
4. Add the spinach and cook to wilt
5. Toss the sauteed spinach and garlic with the anchovies, pasta, cheese and remaining olive oil
6. Serve immediately
I reckon you're up to the challenge, after all, you seem to have a knack for successfully combining ingredients :)
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