1 tsp Dry Peperoncino Flakes or 1 Medium Fresh Chili Finely Chopped
45-50 Grams Parmigiano Reggiano, Grated
Cook the pasta in a large pot of salted water until al dente.
While pasta is cooking, heat a large skillet over medium heat. Add the olive oil and garlic and cook for 1-2 minutes, allowing the garlic to soften but not take on much colour. Add in the spinach, salt, pepper and peperoncino. Stir.
Add in the cooked pasta with a couple spoonfuls of the pasta water. Remove from heat and add in the parmigiano. Stir and toss quickly, adding a bit more pasta water to loosen if necessary.
Serve immediately with a final sprinkle of parmigiano.
