Recipe and photography by Joe Woodhouse.
3tbsp olive oil
2-3 garlic cloves finely grated, or tsp garlic powder
185g jar tomato puree
50ml vodka
250g ricotta
200g baby spinach
1 lemon, juice and zest
2-4 tbsp finely grated cheese, parmesan works, I like spenwood
300g Gigli pasta
Sea salt and black pepper
Set a large pan of well salted water on to boil. Once there add the spinach and blanch for 30 seconds. Remove to an ice bath and chill. Keep the water to cook the pasta. Drain well and squeeze out any excess moisture.
Chop through the spinach. Mix with the ricotta, grated cheese, lemon zest and juice. Season with salt and black pepper. As well as more grated cheese if you think it needs it.
Add the pasta to the water and cook until just done. Meanwhile in a large saute or frying pan over a medium heat add the oil and garlic. Cook until fragrant.
Then follow with the tomato paste and vodka. Add a ladle or two of pasta water to loosen the mix and bring to a bubble. Add in the cooked pasta with more pasta water if needed.
Check the seasoning and adjust accordingly. Serve with a dollop of the spinach ricotta mix on top. A drizzle of extra virgin olive oil is always welcome.
