FREE: My Favorite Pasta
The other day I mentioned how much I love cereal. Today I'm going to tell you how much I love pasta! Exciting, eh?
But, oh! Pasta! It really is one of those foods that I could eat everyday. While I like all types of pasta dishes, there is one recipe I make again and again and again: Garlic Pasta.
I first made this pasta years ago when I got back from a garlic festival. I spent all day sniffing yummy foods, none of which were safe to eat! When I got home, I was desperate for something garlicky. I boiled pasta, browned some garlic and added spinach. It was a delight! The next time I made it, I added tomatoes. Then I added mozzarella. I just kept tweaking this pasta until I had something I loved! At one point, I was making it once a week. (My poor family!) Now this is my go-to pasta dish. I just love it!
Elizabeth's Garlic Pasta
1 pound gluten-free penne pasta* (I used Tinkyada)
1/3 cup olive oil
4 garlic cloves, minced
1 pound Chourico sausage, cut into bite-size pieces
8 ounces mozzarella, grated
1/4 cup grated Parmesan
1 15.5-ounce can great northern or cannellini beans, rinsed
1 7 ounce bag baby spinach, cooked
1 pint grape tomatoes, slices in half
Dried or fresh basil. (For dried basil, I use about 1 teaspoon. I say "about" because I don't measure it. I just add it to taste.)
Kosher Salt and Freshly Ground Black Pepper
- Cook pasta until tender in a large pot of boiling water.(For tips on how to cook gluten-free pasta, click here.)
- While the pasta is boiling, heat one tablespoon of olive oil in a non-stick skillet over medium-high heat.
- Add the chourico and cook until golden brown
- Using a ladle, remove the cooked sausage from the pan. Set aside.
- Heat remaining olive oil and garlic over medium heat in the skillet. Garlic should turn a light golden brown. You don't want the garlic too dark. If the garlic oil is ready before the pasta, just remove it from the heat.
- Reserve about one cup of pasta cooking water. Drain pasta and return to cooking pot.
- Pour olive oil and garlic over pasta. Toss to coat.
- Add cheese. Stir to combine. When mozzarella is melted (this does not take long. A few stirs with a wooden spoon and it will melt), add spinach, tomatoes, beans and basil.
- Season with salt and pepper to taste. If pasta sauce is too thick, add a splash of the cooking water to thin.