Pasta With Green Puttanesca

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READY IN: 20mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • kosher salt, to taste
  • 1
    lb spaghettini or 1 lb spaghetti
  • 2
    tablespoons extra-virgin olive oil
  • 14
    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)
  • 13
    cup scallion, chopped, including greens (about 3)
  • 12
    teaspoon red pepper flakes, crushed
  • 12
    cups baby spinach leaves (about 11 ounces)
  • 12
    cup basil leaves, torn
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DIRECTIONS

  • 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.
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