Pasta With Green Puttanesca

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 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.
• 2 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.
• 3 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.