Step by step

Method

4 steps

1. 1

   Bring a big pot of well-salted water to a boil and cook 12 oz pasta until al dente. Scoop out ½ cup pasta water, then drain — don't rinse.

2. 2

   Meanwhile warm 3 tablespoons oil from the sun-dried tomato jar in a wide skillet over medium. Add 4 minced garlic cloves and ½ teaspoon red pepper flakes; cook 30 seconds until fragrant (don't brown the garlic). Stir in ¾ cup chopped drained sun-dried tomatoes and warm 1 minute so they soften and perfume the oil.

3. 3

   Add the drained pasta, 2 cups baby spinach, ½ cup grated Parmesan, and a splash of pasta water. Toss over medium heat 1–2 minutes until the spinach wilts and the sauce turns glossy and clingy — add more pasta water if it looks dry.

4. 4

   Season with kosher salt, black pepper, and torn basil. You want silky pasta coated in garlicky tomato oil with wilted spinach — not a dry tangle or a pool of oil at the bottom of the bowl.