PASTA WITH GREEN PUTTANESCA

Pasta with green Puttanesca image

Number Of Ingredients 10

1 pound spaghettini or spaghetti
1/2 cup extravirgin olive oil
10 anchovy fillets
1/4 cup drained capers
1 cup pitted and sliced green Cerignola or Picholine olives
8 garlic cloves minced
1/3 cup chopped scallions including white
1 teaspoon crushed red pepper flakes
12 cups baby spinach leaves (11 oz)
1/2 cup torn basil leaves

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.