Ingredients:

  • 1 lb spaghetti
  • 1 tbsp Kosher salt
  • 1/2 cup sun-dried tomatoes, oil-packed, julienne cut
  • 2 tbsp oil reserved from the sun-dried tomato jar
  • 1 medium shallot, finely minced
  • 4 cloves garlic, smashed and minced
  • 1/2 tsp red pepper flakes
  • 1 cup heavy whipping cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup reserved starchy pasta water
  • 1/2 tsp smoked paprika
  • 3 cups fresh baby spinach, packed
  • 1/4 cup fresh basil, torn
  • Black pepper, to taste

Instructions:

  1. Boil the spaghetti in salted water until 8-10 minutes until it reaches an al dente snap. Reserve 1/2 cup of pasta water before draining.
  2. While pasta cooks, heat 2 tablespoons of reserved sun-dried tomato oil in a large skillet over medium heat. Sauté minced shallots until translucent and fragrant, about 3 minutes. Add the minced garlic and red pepper flakes and cook until the garlic is pale gold, about 1 minute.
  3. Add sun-dried tomatoes and smoked paprika to the pan. Simmer for 3-4 minutes.
  4. Pour in heavy cream and bring to a gentle simmer. Simmer for 3-4 minutes until the sauce slightly thickens.
  5. Transfer the cooked spaghetti into the skillet. Add 1/2 cup of Parmesan and 1/2 cup of reserved pasta water and the baby spinach.
  6. Toss continuously until the spinach is wilted and the sauce achieves a glossy emulsion. Garnish with fresh basil and black pepper.