It's easy to substitute animal protein with vegetables when you have the right ingredients.
Every Monday we'll feature a recipe that focuses on adding new ingredients to your old stand bys. The recipe below is a classic in southern Italy.
INGREDIENTS:
1 lb. quality spaghetti - we reccomend Verrigni Gold Die Cut Spaghetti
1/4 cup extra virgin olive oil - we reccomend Giovanni Giachi Primolio
3 cloves of fresh garlic, mashed
Sea salt and ground pepper
1/4 cup of freshly grated Parmigiano
Your choice of:
Spinach, Rapini or Broccoli
DIRECTIONS:
Bring a large pot to a boil and add your spaghetti. Stir briskly for the first 2 minutes then, stir occasionally for the next 7 to 9 minutes for al dente. Drain thoroughly.
In a large sautee pan, heat half the extra virgin olive oil until it shines. Add your greens, salt and pepper. When they're almost limp, add your mashed garlic and 1 tablespoon of Colatura. Be careful not to burn the garlic!
Add your spaghetti to the pan, stir the remaining olive oil througout, and mix it well with the sauteed vegetables. Add your other tablespoon of Colatura, then plate.
Sprinkle with the grated Parmigiano and serve with a chilled white wine or club soda with lemon.
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