Can I make this pasta in advance?

You can! Just be aware that the pasta will continue to soak up the sauce as it sits so it really is best the day it's made. But, if you want to prep this ahead I'd recommend either reheating it on the stovetop and adding a little water to help loosen the sauce or adding a little water (2 tablespoons to start) to it in a microwave-safe bowl, giving it a stir and heating for a couple of minutes, stirring halfway through. Or, make the sauce ahead of time if you like (it will keep well for at least 3 days in the fridge) and then just toss with pasta when you're ready to serve. Also, be aware that the colour of the sauce will darken the longer it's exposed to the air, so it won't be as lovely and vibrant if you're making it in advance.

What if I don't like anchovies?

Don't worry at all - just don't add them! The sauce is still delicious without them. To get a similar flavour, you could use 2 teaspoons of white miso paste instead.

Can I use something other than spinach?

Yes, you can. I like spinach because it cooks really quickly and blends easily, but other greens like arugula, any kind of lettuce, kale, silverbeet or cavolo nero will work equally well. If you are using kale, silverbeet or cavolo nero, make sure you cook them longer as they're tougher than spinach and won't blend well if you just cook them in the pan. Blanch the greens in boiling water for 3 minutes, then drain and add to the blender.

15 Minute Super Green Rigatoni

Name: 15 Minute Super Green Rigatoni
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: italian
Ingredients: 1 onion, finely diced; 1 teaspoon salt; 2 anchovies (or use 2 teaspoons of white miso paste); 2 garlic cloves, finely sliced; 9oz/250g spinach leaves; 1 teaspoon lemon juice; 2 tablespoons olive oil; 7oz/200g rigatoni (or any pasta shape of your choice); 1 tablespoon salt; 1oz/30g parmesan + 2 tablespoons to serve; 1 tablespoon chilli oil; 1/4 cup panko breadcrumbs (or regular breadcrumbs); 1 tablespoon chilli oil (or olive oil)

Description

A comforting bowl of gorgeously good-for-you green rigatoni is the PERFECT quick weeknight meal the whole family will love. It’s easy, quick and great for using up wilting veg. A drizzle of chilli oil and crunchy breadcrumbs make it extra special.

Ingredients

Units Scale

For the pasta –

1 onion, finely diced
1 teaspoon salt
2 anchovies (or use 2 teaspoons of white miso paste)
2 garlic cloves, finely sliced
9oz/250g spinach leaves
1 teaspoon lemon juice
2 tablespoons olive oil
7oz/200g rigatoni (or any pasta shape of your choice)
1 tablespoon salt
1oz/30g parmesan + 2 tablespoons to serve
1 tablespoon chilli oil

For the crispy breadcrumbs –

1/4 cup panko breadcrumbs (or regular breadcrumbs)
1 tablespoon chilli oil (or olive oil)

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Instructions

Make the crispy breadcrumbs. Add 1 tablespoon of chilli oil to a small pan over medium heat, then add the breadcrumbs. Cook, stirring, for about 4 minutes, until golden brown and smelling toasty. Transfer to a bowl.
Make the green sauce. Add 1 tablespoon of olive oil to the same pan you used to toast the breadcrumbs. Add the diced onion and 1 teaspoon of salt and cook for a couple of minutes until they’re getting soft and starting to change colour (they’ll go a little see-through). Add this point, add the sliced garlic and the 2 anchovies if you’re using them, smooshing them down with the back of your spoon so they dissolve into the oil. Stir for another minute.
Cook the pasta. While you’re softening your onions, set a large pot about 2/3 full with water over high heat and add 1 tablespoon of salt. Bring it to a boil, then add your pasta and let it cook while you finish the sauce. You want it to be al dente – still with a little bite – this should take about 10 minutes (refer to the packet of whatever pasta you’re using for precise timing). PRO TIP: To make this process faster, I normally use my electric jug to boil the water, and then add it to the pan, rather than waiting for it to boil on the stove.
Add the spinach. Depending on the size of your pan, you may need to do this in batches. Add the spinach and stir for a minute, until it starts to change colour and shrink in size. It’ll go a lot darker and will soften as the water releases.
Blend the sauce. Add the contents of the pan into a blender with 1 teaspoon of lemon juice, the parmesan (you can literally just put a little piece of parmesan in rather than grating it first) and about a ladleful of the pasta cooking water. Blitz into a super smooth sauce, scraping down the sides a couple of times. This can take a good few minutes – just keep blending and add a little more pasta cooking water if it’s getting stuck. PRO TIP: Pasta water is key in any pasta dish so never throw it away! It’s super starchy and will help to make your sauce really smooth, silky and creamy without having to add any cream.
Mix the sauce with the pasta. Get your silky smooth green sauce back into the pan and transfer the cooked pasta straight into the sauce from the pot it was cooking in. Toss everything together with tongs or a spatula, making sure the sauce coats every piece of pasta. If it’s looking a bit thick, add a little more pasta cooking water. Taste, and season with more salt and a little more parmesan if you think it needs it.
Garnish and serve. Divide between serving plates and drizzle with ½ tablespoon of the chilli oil, the remaining parmesan and the crispy breadcrumbs. Enjoy right away.

Notes

STORAGE INSTRUCTIONS: Like any pasta, this is best enjoyed right away, as the pasta will continue to absorb the liquid as it sits in the sauce. It will still taste delicious when reheated, but the texture won’t be quite the same. It will keep well for at least 3 days, stored in the fridge. You could also make the sauce ahead of time, and then just mix through cooked pasta when you’re ready to serve.

INGREDIENT NOTES: If you’re using fresh pasta, don’t cook it until you’ve blended up the sauce and are ready to add it back to the pan (this is because it takes only a couple of minutes to cook, rather than 10 minutes for dried pasta). If you don’t have spinach, you can use any other leafy greens here. Kale, silverbeet or cavolo nero work really well but make sure you blanch them in boiling water for 3 minutes before adding them to the blender – they don’t cook as quickly or easily as spinach. You can also do half spinach half kale or another green if you wish, or use arugula (rocket) or lettuce.

SERVING SUGGESTIONS: I love to serve this pasta with lovely fresh bread – try it with no-knead chilli oil focaccia or fragrant rosemary parmesan bread.

Prep Time: 5
Cook Time: 10
Category: pasta
Method: stove top
Cuisine: italian

Nutrition

Serving Size: 1 bowl

Keywords: pasta, spinach pasta, rigatoni, quick pasta