Pasta With Green Puttanesca

Published: May 27, 2011

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Time: 20 minutes
Related

A Good Appetite: Puttanesca Sauce Dressed for Spring (June 1, 2011)

Kosher salt, to taste

1 pound spaghettini or spaghetti

1/2 cup extra-virgin olive oil

10 anchovy fillets

1/4 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)

1/3 cup chopped scallions including greens

1/2 teaspoon crushed red pepper flakes

12 cups baby spinach leaves (11 ounces)

1/2 cup torn basil leaves.

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.

Yield: 4 to 6 servings.