Pasta with Greens and Roast Garlic

Instructions

Pre-heat oven to 180°C (350°F). Separate the garlic cloves from each head but do not peel. Arrange on a baking sheet and lightly coat in 2 tbsp. olive oil before placing in oven. Roast for 30 minutes or until very soft. Remove and cool; then pop each clove out of its papery husk and coat in 4 tbsp. olive oil.

Cut the olives into strips; mix with the garlic and set aside. Bring a large pan of salted water to the boil. Add a third of the spinach. When it wilts and darkens (this will take just a few seconds), immediately remove it from the water and cool under cold running water. Cook the remaining two batches of spinach in the same way.

Squeeze out as much water as you can from the leaves, then roughly pull them back into shape. Put the pasta in a large pan of boiling water with some salt and vegetable oil. Cook for 10 minutes or until the pasta is <I>al dente</I>, then drain well and tip into a large serving bowl.

Heat the remaining four tbsp. olive oil in a non-stick frying pan. Add chili flakes. As soon as they begin to sizzle, add blanched spinach leaves, garlic and olives. Stir briskly until piping hot, then mix into the pasta. Season to taste before serving with plenty of grated Parmesan.

Author's Comments

Recommended wine: Sainsbury's Tupungato Chenin Chardonnay (one of the new Argentinian wines, lively and sappy with plenty of citric bite, and light enough to be enjoyed with the salad).

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