Pasta Puttanesca with Baby Spinach

Picture this: a vibrant bowl of pasta, glistening with olive oil, speckled with the colors of fresh vegetables, and a hint of spice that dances on your palate. Pasta Puttanesca with Baby Spinach is not just a dish; it’s a culinary embrace that brings comfort and satisfaction to any meal. Whether you’re prepping for a weeknight dinner or entertaining guests, this dish delivers on flavor without demanding too much time in the kitchen. Let’s dive into this easy yet delectable recipe that’s bound to become a staple in your home.

Why It Works Every Time

Pasta Puttanesca is renowned for its robust flavors, and the addition of baby spinach elevates it to a new level of nutrition and freshness. The sweetness of grape tomatoes combined with the salty brininess of capers and artichoke hearts creates a symphony of flavors that is truly unforgettable. Whole wheat angel hair pasta adds a delightful texture while providing a heartier option than traditional pasta. Every ingredient has a purpose, working together to create a satisfying and nourishing meal that is both quick and easy to prepare.

What You’ll Gather

• 8 ounces whole wheat angel hair pasta
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 12 grape tomatoes, sliced in half
• 1/2 cup artichoke hearts, diced
• 1 teaspoon anchovy paste (optional, can be omitted for a vegetarian version)
• 1 teaspoon capers, drained
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon black pepper, freshly ground
• Sea or kosher salt, to taste
• 1 tablespoon fresh basil, chopped
• 3/4 cup vegetable broth
• 1 cup baby spinach
• 1/4 cup Parmesan cheese, freshly grated

Prep & Cook Tools

• Large pot: For cooking the pasta to al dente perfection.
• Skillet: To sauté the garlic and vegetables, allowing their flavors to meld.
• Wooden spoon: For stirring and combining ingredients easily.
• Measuring cups and spoons: To ensure accurate ingredient amounts for consistent results.
• Knife and cutting board: For chopping and preparing your fresh ingredients.

Pasta Puttanesca with Baby Spinach, Made Easy

Step 1: Cook the Pasta

Begin by bringing a large pot of salted water to a boil. Add the whole wheat angel hair pasta and cook according to the package instructions until al dente, usually about 4-5 minutes. Drain the pasta, reserving a bit of the pasta water for later use if desired.

Step 2: Sauté the Aromatics

While the pasta cooks, heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.

Step 3: Add the Vegetables

To the skillet, add the sliced grape tomatoes, diced artichoke hearts, and anchovy paste if using. Stir well to combine and cook for about 3-4 minutes until the tomatoes start to soften.

Step 4: Incorporate the Flavors

Next, stir in the capers, crushed red pepper flakes, black pepper, and a pinch of salt. Pour in the vegetable broth and bring the mixture to a gentle simmer. Allow it to cook for about 5 minutes, letting the flavors meld together beautifully.

Step 5: Add the Spinach

Once the sauce has thickened slightly, add the baby spinach to the skillet, stirring until it wilts down. This should take just a couple of minutes.

Step 6: Combine with Pasta

Add the drained angel hair pasta to the skillet and toss everything together, ensuring the pasta is well coated in the sauce. If the mixture seems too dry, add a splash of the reserved pasta water to loosen it up.

Step 7: Finish and Serve

Remove from heat and sprinkle the freshly chopped basil and grated Parmesan cheese over the top. Give it one last gentle toss before serving. Enjoy your Pasta Puttanesca with Baby Spinach immediately, garnished with additional cheese and fresh basil if desired.

Texture-Safe Substitutions

• Pasta: You can substitute with gluten-free pasta if you have dietary restrictions.
• Vegetables: Feel free to swap in other vegetables like bell peppers or zucchini for a different flavor profile.
• Cheese: Nutritional yeast can be used as a dairy-free topping instead of Parmesan.
• Broth: Homemade vegetable broth can enhance the flavor even further.

Troubleshooting Tips

• If the sauce is too salty, try adding a splash of lemon juice to balance the flavors.
• For a creamier texture, stir in a dollop of cream cheese or Greek yogurt at the end.
• Overcooked pasta can become mushy; always check for al dente doneness.
• If you find the dish too spicy, reduce the amount of crushed red pepper flakes next time.

Best Ways to Store

Leftover Pasta Puttanesca with Baby Spinach can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in a skillet over low heat, adding a splash of water or broth to revive the sauce.

• Freezing: This dish can also be frozen for up to 2 months. Allow it to cool completely before transferring it to a freezer-safe container.

Questions People Ask

Can I make Pasta Puttanesca without anchovies?

Absolutely! Simply omit the anchovy paste to make a vegetarian version. The other ingredients will still provide plenty of flavor.

What can I serve with Pasta Puttanesca?

Consider pairing it with a side salad or some garlic bread for a complete meal that’s sure to impress.

How do I make this dish gluten-free?

Simply swap the whole wheat angel hair pasta for a gluten-free alternative, and you’ll have a delicious gluten-free version of Pasta Puttanesca with Baby Spinach.

Can I add protein to this dish?

Yes! Grilled chicken, shrimp, or chickpeas can be great additions for extra protein. Just add them in along with the pasta.

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Ready to Cook?

With its bold flavors and vibrant colors, Pasta Puttanesca with Baby Spinach is the ultimate comfort food that’s simple enough for a weeknight dinner yet impressive enough for entertaining. This dish showcases the beauty of fresh ingredients and the ease of a one-pan meal, making it an ideal recipe for anyone looking to bring a taste of Italy to their table. Grab your ingredients, follow the steps, and savor every bite of this delightful dish!