Prep 10 mins
Cook 10 mins
Easy weeknight recipe, and delicious too. Healthier if you use less olive oil. If you prefer, use the entire 1/2 cup the recipe recommends. I used regular garlic and Cerignola olives. I omitted the anchovies because we are vegetarians. If you would like to use them, add 10 anchovy fillets with the capers. From Melissa Clarke in the NY Times.
- 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
- 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.
- 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.
- 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.