Daily Flavor

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

1. 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.

2. 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.

3. 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).

4. Wilt spinach: Add spinach in batches, tossing until just wilted. Season lightly with salt and pepper.

5. 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.

6. 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.