Pasta Gemelli Recipe

Bring water to a boil

In a large pot bring 4 liters (about 1 gallon) of water to a rolling boil over high heat. Add 1 tablespoon coarse salt once boiling.

Cook gemelli

Add 12 oz gemelli to the boiling salted water and cook, stirring occasionally, until al dente according to package instructions (typically 9–11 minutes). Reserve 1 cup (240 ml) of the pasta cooking water, then drain the pasta and set aside.

Sweat aromatics

While pasta cooks, heat 3 tablespoons extra-virgin olive oil and 2 tablespoons unsalted butter in a large skillet over medium heat. Add the finely chopped shallot and cook 2–3 minutes until softened and translucent. Add the 3 minced garlic cloves and 1 teaspoon red pepper flakes and cook 30–45 seconds until fragrant, stirring so garlic does not brown.

Deglaze

Pour in 1 deciliter (100 ml) dry white wine (or vegetable broth) to deglaze the pan, scraping any browned bits from the bottom. Simmer until the liquid is reduced by about half, 2–3 minutes.

Add 2 cups halved cherry tomatoes to the skillet and cook 3–4 minutes until they begin to soften and release juices. Stir in 1 cup halved Kalamata olives and 4 cups packed baby spinach. Cook, tossing, until the spinach wilts (about 1–2 minutes).

If the sauce looks dry, add 1/2 cup (120 ml) of the reserved pasta cooking water to loosen it; you can add more as needed to reach desired sauciness.

Combine pasta with sauce: Add the drained gemelli to the skillet with the sauce and toss gently to combine over low heat. Add 3 tablespoons grated Parmesan, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, 1 teaspoon lemon zest and 1 tablespoon fresh lemon juice. Toss continuously, adding small splashes of reserved pasta water as needed to create a glossy coating that clings to the pasta (about 1/4–1/2 cup more).

Adjust seasoning by tasting and adding more salt, pepper, or lemon juice if needed. Remove from heat and stir in 1 cup torn fresh basil leaves. If desired, dot with an extra tablespoon of butter for richness.

Serve immediately topped with additional grated Parmesan. Portion into bowls and finish with a drizzle of olive oil and a few basil leaves for garnish.