Ingredients
1/2 lb whole wheat penne
1 TB red chili oil
4 large cloves of garlic, minced
1 10 oz. package frozen spinach, defrosted
2 TBS balsamic vinegar
1 tsp red pepper flakes (or more, to taste)
1 tsp dried oregano
1 tsp salt
1 15 oz. can of cannellini (or other small white) beans
Good quality olive oil
2 oz. Pecorino Romano cheese, grated
Preparation
Bring salted water to a boil. Cook pasta a minute or two less than package directions. Drain, reserving a couple cups of the pasta water and set aside.
Meanwhile, heat chili oil in a large saucepan over medium-high heat. Once hot, add garlic and stir for a few minutes. Add spinach (do not squeeze water out of spinach, and don’t worry about defrosting it 100%, most of the way is okay), vinegar, and spices (do yourself a favor and don’t taste it at this point, the vinegar will taste too strong-it needs time to reduce and mellow). Cook for about five minutes, stirring often. Add cannellini beans, and cook about five minutes more, stirring occasionally.
Add pasta and a ladleful of the reserved pasta water. Stir a few minutes until everything is heated through and liquid has thickened a bit. Taste and adjust seasonings as necessary.
Stir in a bit of olive oil (a tablespoon or so) and heat through. Turn off heat and stir in cheese.
After plating, shave a bit more cheese on each serving.
