25 minutes
A hearty yet simple pasta dish that combines robust flavors of garlicky spinach with the rich crunch of buttered pistachios, topped with Parmesan cheese.
Mezze Rigatoni Pasta
0 oz
tablespoons
Roasted Salted Pistachios, chopped
cups
Garlic Clove, chopped
each
Capers, drained
tablespoons
Fresh Spinach, stems trimmed
0 oz
Parmesan Cheese, grated
to taste
to taste
to taste
1. Cook Pasta
Set a large pot of salted water on high heat. Once boiling, add the mezze rigatoni pasta and cook according to the package instructions for an al dente texture. Drain the pasta, reserving half a cup of the starchy cooking water for later use.
2. Toast Pistachios in Butter
In a large skillet, melt unsalted butter over medium heat. Add chopped roasted salted pistachios, chopped garlic cloves, and drained capers. Cook until the nuts are lightly toasted and the aroma is fragrant, about one minute.
3. Wilt Spinach
Add fresh spinach to the skillet with a pinch of salt. Cook for about one to two minutes, until the spinach is tender and wilted.
4. Combine Pasta with Spinach Mixture
Add the drained pasta to the skillet, along with the reserved pasta water. Toss everything together and let simmer for 2 to 3 minutes to allow the flavors to meld. Season with salt and black pepper to taste.
5. Serve with Parmesan
Plate the pasta in bowls and top each with a generous amount of grated Parmesan cheese. Serve hot.
Cook pasta in well-salted water (it should taste like the sea) and reserve some pasta water before draining to adjust the sauce consistency later.
Mix pasta, spinach, and garlicky oil vigorously over low heat, adding reserved pasta water slowly to emulsify the oil with the pasta water starch, creating a silky sauce.
Opt for high-quality pasta with a rough surface, like bronze-cut varieties, which help sauce and other ingredients adhere better.
Thinly slice or gently crush garlic cloves to release maximum flavor without overwhelming the dish. Sauté until golden and fragrant, not brown, to avoid bitterness.
Consider a squeeze of fresh lemon juice or a sprinkle of zest just before serving to brighten the flavors and cut through the richness.
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