Garlic, Spinach, Olive & Cheese Pennette
Cheesy, tart, savory & rich, this dish is easy to make and intensely satisfying. Because you can make the garlic paste ahead of time, this is a perfect recipe for a busy weeknight.
If you wanted to make it even more substantial, you could add bacon, pieces of duck confit, or sautéed wild mushrooms.
We used unpitted olives for extra flavor, but you could certainly substitute pitted ones if you’re concerned about somebody chipping a tooth.
INGREDIENTS
- 1 package Filotea Pennette (could substitute other penne)
- 2 heads of Garlic
- 2 tbsp Extra Virgin Olive Oil
- 2 tbsp GarLic It! Caramelized Garlic Finish
- ½lb Young Spinach Leaves, cleaned
- 1 cup Ricotta Salata Cheese
- 2 tbsp Smoked Olive Oil
- Mixed Unpitted Olives (we recommend Nicoise, Kalamata and/or Castelvetrano)
- Parmigiano Reggiano Cheese, Finely Grated
DIRECTIONS
1
2
3
4
Dunk the blanched garlic cloves in cold water briefly to cool them off. Peel them and turn them into a paste (using a food processor, mortar & pestle, or by pressing them through a fine mesh sieve or tamis).
This paste can be made ahead of time and frozen or stored covered with olive oil in the refrigerator for up to a week.
5
6
7