One-Pot Spaghetti Aglio e Olio with Spinach

Name: One-Pot Spaghetti Aglio e Olio with Spinach
Cook time: 18 min
Yield: 4 servings
Cuisine: italian
Ingredients: 30 ml extra-virgin olive oil; 6 count garlic cloves thinly sliced; 2 g red pepper flakes; 340 g spaghetti dry; 10 g fine salt; 1200 ml water; 200 g fresh spinach washed and tough stems removed; 15 ml extra-virgin olive oil; 1 g black pepper freshly ground; 2 g lemon zest finely grated; 20 g Parmigiano-Reggiano finely grated; 8 g flat-leaf parsley chopped

A streamlined one-pot spaghetti aglio e olio inspired dinner with wilted spinach, plenty of garlic, and a glossy chili-kissed olive oil sauce. The pasta cooks directly in the pan so the starch lightly thickens the sauce as the spinach folds in at the end.

By Julienne

One-Pot Spaghetti Aglio e Olio with Spinach

Cook time: 18 minutes

Servings: 4

Ingredients

30 ml extra-virgin olive oil
6 count garlic cloves thinly sliced
2 g red pepper flakes
340 g spaghetti dry
10 g fine salt
1200 ml water
200 g fresh spinach washed and tough stems removed
15 ml extra-virgin olive oil
1 g black pepper freshly ground
2 g lemon zest finely grated
20 g Parmigiano-Reggiano finely grated
8 g flat-leaf parsley chopped

Instructions

Set a large deep sauté pan or Dutch oven over medium heat. Add 30 ml of the olive oil and the sliced garlic. Cook, stirring constantly, until the garlic is fragrant and just barely turning pale gold at the edges, about 60 to 90 seconds; do not let it brown. Stir in the red pepper flakes for 10 seconds. The garlic smells aromatic and light gold, not brown.
Add the spaghetti, salt, and water. Increase the heat to bring the liquid to a vigorous simmer, then cook uncovered, stirring and turning the pasta frequently so it does not stick. Add the pasta slowly at first if needed so it softens and submerges. The spaghetti is pliable and about 2 minutes shy of fully tender.
When the pasta is nearly done and most of the water has been absorbed or reduced to a silky sauce, add the spinach in two handfuls, letting the first wilt before adding the second. Toss continuously so the leaves fold into the pasta evenly. The spinach is wilted and bright green, and the sauce looks glossy rather than watery.
Add the remaining 15 ml olive oil, black pepper, and lemon zest. Toss well over low heat for 30 seconds so the sauce emulsifies and coats the spaghetti. If using, stir in the Parmigiano-Reggiano off the heat. The spaghetti is al dente, glossy, and evenly coated; the pan has only a light sheen of sauce, not a puddle.
Off the heat, toss in the chopped parsley and serve immediately. Divide the pasta among warm bowls and finish with any extra black pepper if desired. The herbs look fresh and the pasta is hot and ready to eat.