Spirali with spinach and olives
Spinach, garlic and bacon pairs perfectly with the Kalamata olives and Parmesan cheese in this simple but delicious Spirali pasta dish
Ingredients
- 400 g Spirali Pasta Fussili
- 1 l Spinach - Fresh is best stalk removed
- 3 cloves garlic - Fresh and finely chopped
- ½ cup olives - pitted kalamata
- 200 g bacon - smoked cut into small slices
- olive oil - extra virgin
- 200 ml white wine - dry
- ½ cup Parmesan cheese - good quality like Grano Pandano, finely grated
Instructions
- Cook the spirali pasta according to the instructions. Reserve some of the cooking liquid.
- Fry the bacon in olive oil until crispy and add the garlic. Cook until garlic is soft and fragrant.
- Add the wine and cook until reduced by half.
- Add the spinach, olives and Parmesan.
- Stir well, add a little bit of pasta cooking liquid and olive oil. Season.
- Cook for another minute.
- Check seasoning and add the spirali pasta.
- Mix together well
- Serve and sprinkle with some more Parmesan cheese on top and a good drizzle of olive oil.
Notes
Be careful with the final seasoning. This recipe is using salted pasta cooking liquid for the sauce as well as olives which are already salted. You might not need to add extra salt in the end. Taste before adding extra seasoning
