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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 271 kcal
- Protein
- 12 g
- Carbohydrates
- 28 g
- Fat
- 13 g
- Fiber
- 1 g
- Sugar
- 0 g
- Sodium
- 640 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 41 mg
- Potassium
- 301 mg
- Calcium
- 194 mg
- Iron
- 3.3 mg
- Magnesium
- 57 mg
- Phosphorus
- 146 mg
- Zinc
- 1.2 mg
- Vitamin A
- 610 mcg
- Vitamin C
- 13 mg
- Vitamin E
- 1.5 mg
- Vitamin K
- 6 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.3 mcg
- Thiamin
- 0.17 mg
- Riboflavin
- 0.17 mg
- Niacin
- 1.8 mg
- Folate
- 42 mcg
- Water
- 282 g
Sources: Aggregated Public Data, USDA FoodData Central
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.
Troubleshooting
The sauce is watery and thin instead of creamy.
Cause: The pasta did not release enough starch, or the pot was covered during cooking.
Fix: Return the pot to medium heat and simmer for another 2 to 3 minutes, stirring constantly, or vigorously stir in an extra handful of finely grated parmesan cheese to help thicken the liquid.
Prevention: Leave the pot uncovered while simmering and stir the pasta vigorously and frequently to encourage starch release.
The cheese clumped up instead of melting smoothly.
Cause: The pot was too hot, or pre-grated cheese containing anti-caking agents was used.
Fix: Add a small splash of hot water and stir vigorously to try to smooth out the clumps, though perfect texture may not be fully restored.
Prevention: Always grate your own cheese from a block using a fine grater, and ensure the pot is completely off the heat before adding the cheese.
Cultural Context
Cooking pasta directly in its serving liquid is an Italian technique known as risottatura, as it borrows from the method used to make risotto. This approach concentrates all the flavors in one pot and utilizes the pasta's natural starches as a thickening agent, resulting in an exceptionally cohesive and creamy dish.
