Spicy Garlic and Anchovy Farfalle
- Kosher salt
- 1 pound farfalle pasta
- 1/2 cup extra-virgin olive oil
- 1 tablespoon anchovy paste
- 1/2 teaspoon crushed red pepper flakes
- 3 cloves garlic, finely chopped
- 5 cups baby spinach leaves (about 6 ounces)
- 1/2 cup plain breadcrumbs
- 1/3 cup freshly grated Parmesan
- Bring a large pot of salted water to a boil over high heat.
- Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.
- Drain and reserve about 1 cup of the pasta water.
- In a 12-inch nonstick skillet, heat 1/4 cup of the extra-virgin oil over medium heat.
- Add the anchovy paste, red pepper flakes and garlic.
- Cook until aromatic, 2 minutes.
- Add the spinach and 3/4 teaspoon salt, and cook until wilted, about 3 minutes.
- Add the breadcrumbs and cook until lightly toasted, 2 to 3 minutes.
- In a large serving bowl, toss together the breadcrumb mixture, cooked pasta and half of the cheese.
- Add in the reserved pasta water, if needed, to loosen the pasta.
- Drizzle with the remaining 1/4 cup of olive oil and sprinkle with the remaining cheese, and serve.
kosher salt, pasta, extravirgin olive oil, anchovy paste, red pepper, garlic, baby spinach, breadcrumbs
Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/spicy-garlic-and-anchovy-farfalle.html (may not work)