Spaghetti with Olive Oil and Garlic

By PamCallan

Ingredients

• 1 teaspoon kosher salt, plus more for pasta-cooking water and to taste
• 1 pound spaghetti
• 4 to 6 cloves garlic
• 1/2 cup extra-virgin olive oil
• Freshly ground black pepper
• pinch of crushed red pepper flakes
• 2 handfuls of fresh spinach
• Small handful fresh flat-leaf parsley leaves
• Chunk of Parmesan cheese

Details

Servings 4
Preparation time 15mins
Cooking time 15mins

Preparation

Step 1

1. Bring a large pot of cold water to a boil over high heat and salt it generously. Add the spaghetti and boil, stirring occasionally, until al dente, about 12 minutes.
2. Meanwhile, make the sauce. Smash, peel, and coarsely chop the garlic. In a large skillet combine the garlic, olive oil, 1 teaspoon salt, a pinch of red pepper flakes and some black pepper. Warm the garlic and oil over low heat, stirring occasionally, until the garlic turns golden; be careful not to let the oil get too hot or the garlic will turn brown and bitter.
3.Wilt a couple handfuls of spinach in the oil before adding the pasta. Chop the parsley. When the pasta is just done, use tongs to lift it out of the water, letting most of the water drip off. Carefully transfer the pasta to the skillet. Stir and turn the pasta with tongs to coat all the strands with the garlic. If the noodles seem dry, add up to 1/4 cup of the pasta-cooking water. Season to taste with salt and black pepper. Transfer to a large serving bowl and mix in the parsley. Serve with freshly grated Parmesan.