Spinach Linguine with Olive Oil and Garlic
(Linguine di Spinaci con Olio e Aglio)
Ingredients:
12 ounces spinach linguine
6 tablespoons extra-virgin olive oil
1 cup chopped fresh basil, divided
4 garlic cloves, minced
1/2 teaspoon dried crushed red pepper
1/2 cup dry white wine
1 and 1/2 cups grated Pecorino Romano cheese, divided
Directions:
Cook linguine in large pot of boiling salted water until 'al dente'.
Drain, reserving 1 cup pasta cooking liquid.
Return pasta to same pot.
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. Makes 4 to 6 side-dish servings.