Pasta with Wilted Spinach, Chickpeas, and Bacon (cont.)

Ingredients

3 tablespoons olive oil
6 garlic cloves, peeled and sliced
1 cup chopped yellow onions
4 slices bacon
1/2 teaspoon red pepper flakes
1 1/2 cups canned chickpeas, drained and rinsed
3 cups fresh spinach, rinsed and chopped
1 pound larger-shaped pasta
1 cup pecorino or parmesan cheese, freshly grated
Salt and pepper

Procedure

1. Bring a large pot of water to a boil, salt. Cook the pasta according to instructions on the box, shaving off a minute or two.

2. Pour the olive oil into a skillet over medium heat. Cook onions until softened. Toss in the garlic, cooking briefly. Add the bacon pieces and cook for 3 minutes or until they begin to render their fat. Sprinkle in the red pepper flakes.

3. Dump in chickpeas and sir to coat, adding half a cup of pasta water. Cook until water is mostly absorbed and chickpeas are tender. Then add the spinach leaves, and cook until wilted (add slightly more pasta water if necessary to wilt them). Season with a generous pinch of salt.

4. When the pasta is done, drain well, and add it to the pan with spinach and chick peas. Cook, stirring constantly, for a minute or two.

5. Remove from the heat, sprinkle with grated hard cheese, and serve with rustic bread and wine.