In the meantime, here's a quick and easy family favorite. Ingredients:
Orecchiette, the lovely "little ear" pasta
Olive oil, 2 T
Garlic, 3 cloves finely chopped
Red pepper flakes (optional), 1/2-1 t
Tomatoes, 2 medium chopped
Artichoke hearts, 4/person quartered (canned are OK)
Spinach leaves, 2 cups torn in medium-sized pieces
Feta cheese, crumbled or cubed for topping
Prepared the vegetables and cheese while waiting for the pasta water to boil. After adding the pasta to the water, heat the olive oil to medium and add the garlic and red pepper flakes. Saute for just a minute or two. Be careful not to let the garlic brown---you just want it to be golden. Add the tomatoes and artichoke hearts, stir occasionally, and saute for about 5 minutes. Throw in the fresh spinach, and allow it to wilt while you drain the orecchiette. Add the cooked pasta to the vegetables, stir, and remove from the heat. Cover, and let sit for a minute or two. Dish up, and sprinkle with the feta. Enjoy!
