Ingredients:

  • 12 oz (340g) spaghetti
  • 1 tbsp (15ml) salt
  • 3 tbsp (45ml) extra virgin olive oil
  • 4 cloves (20g) garlic, thinly sliced
  • 2 cups (300g) cherry tomatoes, halved
  • 1/2 tsp (2g) red pepper flakes
  • 1/2 cup (120ml) reserved pasta water
  • 5 oz (140g) fresh baby spinach
  • 1/2 cup (50g) parmesan cheese, freshly grated
  • salt and black pepper to taste

Instructions:

  1. Boil the water. Fill a large pot with water and 15ml of salt. Bring it to a rolling boil.
  2. Cook the pasta. Add 340g of spaghetti. Cook for 1-2 minutes less than the package says. Note: This ensures the pasta finishes cooking in the sauce.
  3. Save the water. Before draining, scoop out 120ml of the starchy water. Set it aside.
  4. Sauté aromatics. Heat 45ml of olive oil in your skillet over medium heat. Add 20g of sliced garlic and 2g of red pepper flakes. Cook for 1 minute until the garlic smells fragrant but stays pale.
  5. Blister tomatoes. Add 300g of halved cherry tomatoes. Cook for 5-7 minutes until they soften and release their juices.
  6. Combine. Toss the undercooked pasta into the skillet. Pour in the 120ml of reserved pasta water.
  7. Emulsify. Toss vigorously over medium heat for 2 minutes until the sauce clings to the pasta in a glossy coating.
  8. Wilt and finish. Turn off the heat. Fold in 140g of baby spinach and 50g of Parmesan. Stir until the spinach wilts from the heat.
  9. Final touch. Stir in 15g of chopped parsley. Season with salt and black pepper to taste.