Indulge in the bold flavors of Italy with our mouthwatering Pasta Puttanesca with Baby Spinach! This dish is not just a meal; it's a culinary adventure that brings together the rich taste of anchovies, the zest of garlic, and the vibrant freshness of baby spinach, all enveloped in a savory tomato sauce. Ready in just 30 minutes, this recipe is perfect for busy weeknights or impressing guests at dinner parties. Dive into the recipe below and discover how to create a tantalizing dish that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 oz spaghetti
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1/4 cup black olives, sliced
- 2 anchovy fillets, chopped
- 1/2 tsp red pepper flakes
- 2 cups baby spinach
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients to ensure you have everything ready for the cooking process. This will make the preparation smoother.
- In a large pot, bring salted water to a boil over high heat. Once boiling, add the spaghetti and cook according to the package instructions until al dente, usually about 8-10 minutes.
- While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the minced garlic and sauté for about 1 minute, or until fragrant, being careful not to let it burn.
- Next, add the chopped anchovy fillets to the skillet. Cook for another 2 minutes, stirring frequently until the anchovies have dissolved into the oil, creating a flavorful base.
- Pour in the can of diced tomatoes, including the juices, and stir to combine. Allow the mixture to simmer for about 5 minutes, letting the flavors meld together.
- Add the sliced black olives and red pepper flakes to the skillet, stirring well. Continue to simmer for an additional 5 minutes, allowing the sauce to thicken slightly.
- Once the spaghetti is cooked, reserve about 1/2 cup of the pasta water, then drain the pasta. Add the drained spaghetti directly to the skillet with the sauce.
- Gently toss the spaghetti in the sauce until well coated. If the sauce seems too thick, add a little reserved pasta water to reach your desired consistency.
- Finally, fold in the baby spinach, stirring until it wilts down and is well incorporated into the pasta. Season with salt and pepper to taste.
- Remove the skillet from heat and serve the Pasta Puttanesca immediately, garnished with additional black olives or a sprinkle of Parmesan cheese if desired.
Tips
- Prep Ahead: To streamline your cooking process, gather and prep all your ingredients before you start. This will help you stay organized and make cooking a breeze!
- Perfect Pasta: Always salt your boiling water generously before adding the spaghetti. This is your chance to infuse flavor into the pasta itself.
- Anchovy Magic: Don't be afraid of the anchovies! They dissolve into the sauce and add a depth of flavor that’s essential to the authentic Puttanesca taste.
- Adjust the Heat: If you prefer a milder sauce, feel free to reduce the amount of red pepper flakes. You can always add more later if you like it spicy!
- Pasta Water is Key: Reserve that pasta water! Adding a splash can help achieve the perfect sauce consistency and ensures everything binds beautifully.
- Fresh Spinach: For the best flavor and nutrition, use fresh baby spinach. It wilts down quickly and adds a vibrant color to your dish.
- Garnish Wisely: Elevate your dish with a sprinkle of freshly grated Parmesan cheese or additional olives for an extra touch of flavor and presentation.
Nutrition Facts
Calories: 400kcal
Carbohydrates: 60g
Protein: 12g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 20mg
