- About 1/3 cup extra-virgin olive oil, EVOO
- 12 garlic cloves, crushed
- 2 tablespoons fresh thyme, chopped
- 2 teaspoons smoked sweet paprika, or pimenton
- 1 teaspoon smoked hot paprika, or red chili flakes
- 1 cup white wine, or chicken stock (or veggie stock to keep it vegetarian)
- 2 cups passata, or one 15-ounce can crushed tomatoes
- 12 ounces egg tagliatelle, or fettuccine or 1 pound linguine or spaghetti
- 1/4 cup cream, or 3 tablespoons butter, cut into pieces
- 4 cups medium spinach leaves, torn or coarsely chopped, or stemmed flat kale, shredded (the greens are optional)
- Grated pecorino, or Parmigiano-Reggiano cheese, abou 1 cup, to serve plus some to pass at table
Heat a large pot of water to boil for pasta.
Place a deep skillet over medium-low to medium heat and add EVOO or olive oil, about 1/3 cup, 6 turns of the pan in a slow, light stream. Add garlic and salt it, cook 12-15 minutes, flipping with a fork or tongs occasionally, until very tender and lightly caramelized. (The garlic should easily mash up with a fork.) Add thyme and sweet and hot paprika or sweet paprika and red chili flakes, and stir a minute, then add wine and reduce a minute more, and add tomatoes and bring to a bubble, then reduce heat to low and simmer 15-20 minutes.
Salt pasta water and cook pasta 1-2 minutes less then package directions. Add about ½ cup salty cooking water to sauce, then stir in cream or butter. Drain pasta. Wilt greens into sauce, if using, toss with pasta and cheese to combine, and serve in shallow bowls. Top with more cheese.