Green Puttanesca

Serves: 4 - 6

Ingredients

• Kosher salt, to taste
• 1 pound spaghettini or spaghetti
• ½ cup extra-virgin olive oil
• 10 anchovy fillets
• ¼ cup drained capers
• 1 cup pitted and sliced green Cerignola or Picholine olives
• 10 fat green garlic cloves, peeled, sliced 1/4-inch thick or use 8 regular garlic cloves
• ⅓ cup chopped scallions including greens
• ½ teaspoon crushed red pepper flakes
• 12 cups baby spinach leaves (11 ounces)
• ½ cup torn basil leaves

Preparation

1. Bring a large pot of heavily salted water to a boil. Add the pasta and cook until it is not quite al dente, 5 to 8 minutes. Reserve a cup of cooking water, then drain the pasta.

2. While the pasta is cooking, warm 1/4 cup of oil in a large Dutch oven over medium-high heat. Add the anchovies and capers. Cook, stirring occasionally, until the capers start to brown, about 3 minutes. Add the remaining 1/4 cup oil, olives, garlic, scallions and red pepper flakes; increase heat to high if using green garlic (leave it at medium high for regular garlic) and cook until garlic is golden, 3 to 5 minutes. Add the spinach and cook until wilted, 1 to 2 minutes. Add the pasta and toss for 1 minute. Add a splash of pasta cooking water if the pasta seems dry. Season with salt, if necessary. Toss in the basil leaves.

Notes

• Add more pasta water to make it saucier. Maybe some butter?