July 31, 2012
1 pound farfalle, boiled until just tender, 1/2 cup of the cooking liquid reserved (rice or soba noodles great too)
1/2 cup olive oil
8 large cloves garlic
1 large bunch flat parsley
1 large bunch basil, leaves only
2 large bunches spinach, leaves only, cut in thin ribbons
Salt and freshly ground pepper to taste
1/4 cup tiny capers
Heat the oil in a large skillet.
In a food processor, grind the garlic and add to the oil. Sauté until golden and fragrant. While the garlic is frying, coarsely grind the parsley and basil, and add to the skillet, and sauté until wilted. Add the spinach and sauté just 1-2 minutes more, until all liquids evaporate. Add the pasta and reserved liquid, salt, pepper, and capers, and toss. Serve at room temperature.