Pasta With Green Puttanesca

• kosher salt, to taste
• 1 lb spaghettini or 1 lb spaghetti
• 2 tablespoons extra-virgin olive oil
• 1/4 cup capers, drained
• 1 cup green olives, pitted and sliced (Cerignola or Picholine)
• 10 green garlic cloves, peeled and sliced 1/4 inch thick (or use 8 regular garlic cloves)
• 1/3 cup scallion, chopped, including greens (about 3)
• 1/2 teaspoon red pepper flakes, crushed
• 12 cups baby spinach leaves (about 11 ounces)
• 1/2 cup basil leaves, torn

1. Bring a large pot of heavily salted water to a boil. Add the pasta and cook until al dente, or according to package directions, then drain but reserve a cup of cooking water.
2. While the pasta is cooking, warm 1 tablespoon of oil in a large Dutch oven over medium-high heat. Add capers and cook, stirring occasionally, until the capers start to brown, about 3 minutes. Ad the remaining 1 tablespoon olive 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.
3. Add the spinach and cook until wilted, 1 to 2 minutes. Add pasta and toss for 1 minute. Add a splash of pastat water if the pasta seems dry. Season with kosher salt. Toss in basil leaves.

kosher salt, spaghettini, extravirgin olive oil, capers, green olives, green garlic, scallion, red pepper, baby spinach, basil

Taken from www.food.com/recipe/pasta-with-green-puttanesca-457871 (may not work)