As a food writer who’s sampled trattorias from Rome to Florence, I’ve seen firsthand how a handful of quality ingredients can create a memorable plate. This spinach and garlic pasta recipe relies on fresh spinach wilted in garlic-scented oil, then folded into perfectly cooked spaghetti and crowned with shards of fried Parmesan for texture. Ready in under 20 minutes, it’s a testament to Italian cucina povera—simple, virtuous, and utterly delicious.
Ingredients
8 oz spaghetti
3 tbsp extra-virgin olive oil, divided
4 garlic cloves, thinly sliced
Pinch of red pepper flakes (optional)
8 oz fresh baby spinach, washed and dried
Salt, to taste
Freshly ground black pepper
¼ cup finely grated Parmesan, plus ½ cup shaved for garnish
Cooking Instructions
Cook pasta: Bring a large pot of salted water to a rolling boil. Add spaghetti and cook until al dente (about 8–9 minutes). Reserve ½ cup pasta water; drain.
Crisp Parmesan: While pasta cooks, heat 1 tbsp oil in a nonstick skillet over medium. Sprinkle shaved Parmesan in an even layer; crisp until golden (1–2 minutes), then flip carefully. Remove to paper towels.
Sauté garlic: In the same pan, add remaining 2 tbsp oil. Stir in garlic and red pepper flakes; cook until fragrant but not browned (30–45 seconds).
Wilt spinach: Add spinach in batches, tossing until just wilted. Season lightly with salt and pepper.
Combine: Transfer pasta to skillet, toss with spinach mixture, adding pasta water a splash at a time to create a silky sauce. Stir in grated Parmesan.
Plate: Divide among bowls, top with Parmesan crisps, and finish with extra pepper.
Professional Pointers
Pasta water magic: The starchy water binds sauce to noodles—add gradually.
Garlic timing: Avoid browning the garlic; it should be fragrant, not bitter.
Parmesan crisps: Provide a delightful contrast—don’t skip this step.
This dish captures the essence of speedy, flavorful Italian cooking. The interplay of tender greens, al dente pasta, and crispy cheese makes every forkful memorable.
Comment