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1 pound bucatini pasta, or similar
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1 tablespoon salt
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¼ cup olive oil
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8 cloves garlic, minced
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¼ cup capers, drained and minced, plus 1 tablespoon for garnish
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6 anchovy filets, minced
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6 scallions, thinly sliced, whites and greens separated
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2 ½ cups green olives, pitted and roughly chopped
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2 tablespoons olive brine
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2 tablespoons vodka
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6 cups fresh spinach leaves
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½ teaspoon red pepper flakes, optional
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Salt and pepper to taste
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Asiago cheese, for garnish
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Add 6 cups of water to a 6-quart dutch oven. Bring to a boil, add a tablespoon of salt. Add pasta and cook until al dente. Remove, toss with a tablespoon of olive oil, and set aside.
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In the same dutch oven, heat the olive oil over medium heat. Add the minced garlic, capers, anchovies, and sliced scallion whites, and sauté for about 3-5 minutes until fragrant and slightly softened. Add the chopped green olives; stir and cook for another 2 minutes to infuse the flavors.
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Deglaze the pan with olive brine and vodka, scraping up the browned bits from the bottom of the dutch oven. Toss in the fresh spinach leaves and cook for 2-3 minutes until wilted. Add the red pepper flakes and season with salt and pepper to taste. Stir well to combine all the ingredients.
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Add the cooked pasta to the dutch oven with the sauce. Toss the pasta in the sauce until it is well coated. Cook for an additional 2-3 minutes, stirring occasionally, to ensure the pasta is heated through.
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Remove the dutch oven from the heat and let it sit for a few minutes to allow the flavors to come together. Garnish with grated Asiago cheese, reserved capers and scallion greens, and fresh cracked pepper.