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1
Bring a large pot of water to a boil and salt it.
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2
Meanwhile, mince the garlic as finely as possible and combine it in the bottom of a warm bowl with the hot pepper if youre using it and olive oil.
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3
Add the pasta to the pot and cook until it is nearly done (test it for doneness by tasting).
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4
Plunge the spinach into the water and cook until it wilts, less than a minute.
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5
Drain quickly, allowing some water to cling to the pasta, and toss in the bowl with the garlic and olive oil mixture.
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6
Season with salt and black pepper to taste and serve.
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7
One-Pot Pasta and Greens, Asian Style: Use Asian wheat noodles and substitute 1/4 cup peanut oil plus 1 tablespoon sesame oil for the olive oil.
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8
Add 1 tablespoon soy sauce to the hot pepper and garlic; garnish with 2 tablespoons lightly toasted sesame seeds.
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9
Toss the pasta with freshly grated Parmigiano-Reggiano or pecorino cheese to taste.
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10
Add any of the following to the garlic-pepper-oil mixture, singly or in combination: about 15 Kalamata or other olives, pitted and roughly chopped; about 1/4 cup chopped sun-dried tomatoes packed in oil; about 2 tablespoons drained capers; about 1/2 cup toasted bread crumbs; about 1/4 cup minced prosciutto or other dry-cured ham.
