Equipment
Ingredients
Aromatics and Base
- 45 ml extra virgin olive oil, room temperature
- 4 garlic, minced
- 6 anchovy fillets, finely chopped
- 2 g red pepper flakes
Pasta and Liquid
- 350 g orecchiette pasta, dry
- 850 ml water, cold
- 4 g kosher salt
Finishers
- 150 g baby spinach, washed and dried
- 50 g parmesan cheese, finely grated
- 15 ml lemon juice, freshly squeezed
Nutrition (per serving)
Method
Place the large pot or Dutch oven on the stove and heat the extra virgin olive oil over medium heat.
Add the minced garlic, chopped anchovy fillets, and red pepper flakes to the warm oil. Cook, stirring constantly with a wooden spoon, until the garlic is fragrant and the anchovies have completely dissolved into a paste.
Pour the water into the pot and stir in the kosher salt and dry orecchiette pasta. Turn the heat up to high and bring the liquid to a rolling boil at 100 degrees Celsius or 212 degrees Fahrenheit.
Once boiling, reduce the heat to medium to maintain a vigorous simmer. Cook the pasta uncovered, stirring frequently. The mechanical action of stirring helps release the starch from the pasta into the water, transforming it into a thick, glossy sauce.
Remove the pot from the heat. Add the baby spinach in handfuls, stirring gently until all the leaves are fully wilted from the residual heat.
Sprinkle the finely grated parmesan cheese over the pasta and add the lemon juice if using. Stir vigorously until the cheese melts completely and emulsifies into a smooth, creamy sauce. Serve immediately in warm bowls with extra parmesan on top.
Chef's Notes
- Do not be afraid of the anchovies. When sauteed in oil, they lose their distinct fishiness and instead provide a foundational, meaty umami flavor that elevates the entire dish.
- The constant stirring during the simmering phase is non-negotiable. This technique mimics the process of making risotto and is solely responsible for creating a luxurious, creamy sauce without needing a drop of heavy cream.
- Orecchiette is the perfect shape for this method. Its cup-like structure acts as a small scoop, holding onto the rich, savory sauce, the wilted spinach, and the melted cheese.
Storage
Refrigerator: 3 days — Pasta will continue to absorb liquid and may soften significantly in the fridge.
Reheating: Reheat gently on the stovetop over low heat with a splash of water to revive the emulsified sauce.
