Georgio Recipe
Served with crushed tomatoes, basil, garlic, spinach and olive oil over angel hair with Romano cheese.
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Ingredients
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Pasta
Sauce
Garnish
Method
Cooking the Pasta
- 1
Boil Water
In a large pot, bring water to a rolling boil. Add a pinch of salt.
- 2
Cook Pasta
Once the water is boiling, add the angel hair pasta. Cook according to package instructions, usually around 4-6 minutes, until al dente. Drain and set aside.
Making the Sauce
- 3
Sauté Garlic
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- 4
Add Tomatoes and Spinach
Stir in the crushed tomatoes and bring to a gentle simmer. Add the fresh spinach and cook until wilted, about 2-3 minutes.
- 5
Season the Sauce
Add salt and black pepper to taste. Stir in the fresh basil leaves and cook for an additional 1-2 minutes.
Combine and Serve
- 6
Combine Pasta and Sauce
Add the cooked angel hair pasta to the skillet with the sauce. Toss gently to combine, ensuring the pasta is well coated with the sauce.
- 7
Serve
Plate the pasta and sauce mixture, and generously sprinkle Romano cheese on top before serving.