Steps

1. Step 1

   Bring a large pot of water to a boil. Add the 1 tbsp salt, then the pasta, and cook until just shy of al dente, about 1 minute less than the package says. Before draining, scoop out 1 cup of the pasta water and set it aside.

   10 min

   • 12 oz spaghetti or penne
   • 1 tbsp salt, for the pasta water
2. Step 2

   While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and cook, stirring, until fragrant and pale gold, about 1 minute. Don't let it brown.

   1 min

   • 3 tbsp extra-virgin olive oil
   • 4 cloves garlic
3. Step 3

   Add the tomatoes, 1/2 tsp salt and the pepper. Raise the heat to medium-high and cook, stirring now and then and pressing the tomatoes with a spoon, until they slump and release their juices into a loose sauce, 6 to 8 minutes.

   7 min

   • 1 1/2 lb cherry or grape tomatoes
   • 1/2 tsp salt
   • 1/4 tsp black pepper
4. Step 4

   Add the spinach by the handful, stirring until each handful wilts before adding more, about 2 minutes total.

   2 min

   • 5 oz baby spinach
5. Step 5

   Add the drained pasta to the skillet along with 1/2 cup of the pasta water, the Parmesan and the butter. Toss over medium heat until the sauce clings and looks glossy, 1 to 2 minutes, adding more pasta water a splash at a time if it looks dry. Taste and add salt if it needs it.

   2 min

   • 12 oz spaghetti or penne
   • 1/2 cup grated Parmesan cheese (vegetarian), plus more for serving
   • 1 tbsp unsalted butter
6. Step 6

   Serve right away, topped with torn basil and more Parmesan.

   • 1/4 cup fresh basil leaves

Where it’s from

Shared by a TableFare cook (@cook3)

Version 1, saved Oct 9, 2026