Spinach Tagliatelle with Fresh Tomatoes and Olive Oil
½ pound fresh or dried spinach tagliatelle (or pasta of choice)
1 Tablespoon unsalted butter
freshly ground black pepper
¼ cup Sciabica’s Manzanillo Variety Fall Harvest Extra Virgin Olive Oil, plus more to finish
2 cloves garlic, lightly crushed, left mostly intact
3 Roma tomatoes, seeded and coarsely chopped
¼ cup flat leaf parsley, coarsely chopped
1 pinch red pepper flakes
In a large pot of salted, boiling water, cook pasta according to package directions, just until al dente. Drain and return to pot. Add butter, salt and pepper, tossing to combine. Cover and keep warm.
In a saucepan, heat olive oil over low heat. Add garlic and heat slowly to infuse oil, about 2-3 minutes. Garlic should gently sizzle, but not burn. Turn and stir occasionally. Remove garlic and reserve. Remove oil from heat. Add tomatoes, parsley and red pepper flakes. Stir, then combine with pasta, tossing to mix well. Mash reserved garlic and add to pasta, if desired. Check seasonings and add more salt and pepper as needed. Finish with a drizzle of olive oil. Serve at once.