Spinach and ricotta rigatoni | Creamy Italian pasta

Bring a large pot of water to a boil and add a generous amount of salt. When boiling rapidly, add the 400 g dry rigatoni pasta and cook until al dente according to the package instructions, for about 10-12 minutes. Before draining, scoop out 1 cup (approx. 150 ml) of the pasta cooking water for the sauce.

In a dry pan over low heat, toast the 40 g pine nuts until golden brown for 2-3 minutes, then pour them into a small bowl to cool.

In a spacious pan, heat 3 tbsp extra virgin olive oil over medium heat. Add the 3 finely minced fresh garlic cloves and 1 pinch of chili flakes. Sauté for 1 minute until fragrant, making sure the garlic does not burn.