This shockingly simple dish achieves success thanks to a small yet mighty powerhouse: Salty, umami-rich anchovies melt into the cooking oil, giving the dish subtle complexity and oomph. This pasta uses only a few ingredients and just one pot, and the method is smart and streamlined: As you boil your pasta, you set your spinach in a colander then drain the cooked pasta directly on top. You'll dissolve the anchovies in olive oil in the empty pot, then return the cooked pasta and wilted spinach to the pot, along with cheese and red-pepper flakes, stirring to form a glossy sauce that is aided by the moisture released by the spinach. A great back-pocket recipe for nights when prep work seems impossible, this recipe is a satisfying meal all on its own, but feel free to stir in some white beans if you'd like to bulk it up.
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Yasmin Fahr | 2024-07-23
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