PASTA WITH GREEN PUTTANESCA
Puttanesca is a sauce that plies its trade all year round, with ingredients - pantry staples like anchovies, garlic and olives - at the ready whenever the desire strikes. But this puttanesca takes advantage of spring greens, using fat green garlic cloves and baby spinach to lend a pungent verdancy to a tried-and-true dish. (If green garlic isn't available, use regular, but use less.)
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, pastas, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : @context http, Calories 500, UnsaturatedFat 18 grams, Carbohydrate 62 grams, Fat 22 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 551 milligrams, Sugar 2 grams
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