Spaghetti with Garlic Sautéed Spinach and Pine Nuts | 15-Minute Italian Pasta

Bring a generous amount of water to a boil in a large pot, then season thoroughly with fine salt. Add the dry spaghetti and cook for 1–2 minutes less than the time indicated on the package, so it remains perfectly al dente. Before draining, ladle out and set aside about 1.5–2 dl of starchy pasta water.

In a dry skillet without added fat, toast the pine nuts over medium heat until golden brown for about 2–3 minutes, shaking constantly so they do not burn. Transfer to a small bowl and set aside.

In the same spacious skillet, heat the extra virgin olive oil. Add the thinly sliced fresh garlic and a pinch of chili flakes. Sauté over low-medium heat for 1 minute until the garlic becomes fragrant, but be careful not to let it turn brown, as it will become bitter.