Pasta With Green Puttanesca

Title: Pasta With Green Puttanesca
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ClaireonWheels78

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Register：09/08/2016 10:24 AM

Date Posted：06/28/2017 22:31 PMCopy HTML

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.)

INGREDIENTS

Kosher salt, to taste
1 pound spaghettini or spaghetti
½ cup extra-virgin olive oil
10 anchovy fillets
¼ cup drained capers
1 cup pitted and sliced green Cerignola or Picholine olives
10 fat green garlic cloves, peeled, sliced 1/4-inch thick or use 8 regular garlic cloves
⅓ cup chopped scallions including greens
½ teaspoon crushed red pepper flakes
12 cups baby spinach leaves (11 ounces)
½ cup torn basil leaves

PREPARATION

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.