|16 oz||Pastene Italian Capellini|
|1||14.5 oz can Pastene Fire Roasted Diced Tomatoes with juice|
|¼ cup||Pastene Garlic Oil|
|3||fresh garlic cloves, minced|
|½ cup||fresh basil leaves, roughly chopped|
|1 tsp||red pepper flakes|
|2 cups||fresh spinach|
|Pastene Grated Parmesan Cheese|
|salt and pepper to taste|
Prep time: 10-15 minutes | Cook time: 20 minutes
- Bring a large pot of salted water to a boil and cook pasta until al dente. Drain well and set aside. Keep warm.
- Meanwhile, in a saucepan, heat oil, garlic, basil and hot crushed peppers over low heat 10 minutes to infuse flavor into the oil. Strain flavored oil and set aside. Set the garlic, basil and peppers aside as well.
- Return pasta to pot and place over medium heat. Add tomatoes, garlic and basil; toss until thoroughly heated. Season with salt and pepper. About two minutes before serving, add spinach. Mix well to coat. Spinach should be barely wilted.
- Drizzle each serving with the warm oil and a sprinkle of parmesan cheese.