Difficulty: Easy
Serves: 2 – 3 people
Ingredients:
- 450 g of Linguine
- Half full pot of Water
- 3 tbsp ELAIESE Red Palm Oil
- 6 cloves of Garlic
- 2 tsp Chili Flakes
- 5-6 Cherry Tomatoes (halved)
- 100 g of Baby Spinach
- 60 ml of Reserved Pasta Water
- Salt & Pepper for extra taste
- Parmesan Cheese (slice) for garnish
Instructions:
- Place a large pot of water over medium heat. Add 1 tsp of salt and bring the water to a boil. Cook the linguine until it is close to al dente.
- While the pasta is cooking in the pot, heat a pan over medium heat. Add the red palm oil together with garlic and chili flakes and saute until the garlic is light brown in colour.
- Add the cherry tomatoes and baby spinach and season with some salt and pepper.
- When the pasta is almost ready, transfer the cooked pasta into the pan together with some pasta water. Turn the heat to high and lightly toss the pasta until it is al dente and the sauce is well coated.
- Remove the pasta from heat and transfer it to a serving plate. Grate some parmesan slices on top of the pasta and serve hot.
