Pasta With Green Puttanesca
- 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
- 13 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
- 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.
- 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.
kosher salt, spaghettini, extravirgin olive oil, anchovy, capers, olives, green garlic, scallions including, red pepper, baby spinach, torn basil
Taken from cooking.nytimes.com/recipes/1013619 (may not work)