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1
Heat oil and sliced garlic in a 12-inch saute pan over medium high heat.
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2
Cook stirring and turning frequently until light golden brown, about 3 minutes.
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3
Using a slotted spoon, transfer the garlic to a plate lined with paper towls.
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4
Sprinkle lightly with salt.
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5
Add onion to pan, cook until starting to brown, about 5 minutes.
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6
Add minced garlic and red pepper flakes and cook stirring constantly until garlic is fragrant, about 30 seconds.
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7
Add half of the spinach to the pan, using tongs toss occasionally until starting to wilt, about 2 minutes.
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8
Add remainin spinach, broth, tomatoes, and 3/4 tsp salt.
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9
Cover the pan, increase heat to high, and bring to strong simmer, then reduce heat to medium and cook, covered, tossing occasionally until spinach is completely wilted.
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10
Stir in the beans and the olives.
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11
Meanwhile, bring 4 quarts of water to boil
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12
Add spaghetti and 1 tbs salt, cook until pasta is just shy of al dente.
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13
Drain pasta and return to the pot, add greens misture to pasta, set over medium high heat and toss to combine.
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14
Cook until pasta absorbs most of the liquid, about 2 minutes.
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15
Stir in 1 cup parmesan, adjust seasoning with salt and pepper.
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16
Serve immediately with extra olive oil and parmesan.
