Spicy Spinach Pasta With Garlic And Basil

This is one of my favorite flavor combinations. The olive oil, garlic, basil and red chillies all married together is just a party in your mouth!

1 pound spinach pasta (any type is fine, I used fettucini)
4 tbsp extra-virgin olive oil
1 cup chopped fresh basil
1 bag fresh baby spinach (Approx. 3 cups)
4 cloves garlic, minced
2 tbsp dried red chilli flakes
1  cup water from cooking the pasta
2 cups grated Pecorino Romano cheese
1/2 tsp salt 

Cook the pasta in large pot of boiling salted water until just tender but still firm to bite. Drain the pasta, reserving 1 cup pasta cooking liquid. Return pasta to same pot.

Heat olive oil in heavy large skillet over medium-high heat. Add 1/2  of the chopped basil, spinach, garlic, salt and red chilli flakes, stir for a few minutes until the spinach wilts. Add the pasta cooking water and boil until slightly reduced, about 7 minutes.

Add this mixture, remaining 1/2 cup basil, and 1 1/2 cups cheese to pasta. Toss over medium heat until the sauce coats pasta. Add more water if pasta is too dry.  Transfer into a serving bowl and sprinkle with remaining 1/2 cup cheese.

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