Raid your pantry for Bittman’s summer pasta

Method:

1. Put the bacon in a large skillet and cook over medium heat until it begins to brown and renders fat. Remove with a slotted spoon and set aside.

2. Add the garlic to the bacon fat, and cook, stirring occasionally until just fragrant, about 1 minute. Add the breadcrumbs and red pepper flakes, if using, and continue cooking and stirring until the garlic is lightly crisp and the breadcrumbs are just golden. Remove the garlic and breadcrumbs from the pan and set aside.

3. Bring a large pot of water to a boil and salt it. Cook the spinach until it's soft, about 1 to 2 minutes. Remove the spinach from the pan with a slotted spoon or small strainer, drain well, chop, and set aside. Using the same pot of boiling water, cook the pasta.

4. While the pasta cooks, add the oil to the skillet and warm over medium-low heat. Add the drained spinach and toss well with the oil; sprinkle with salt and pepper. When the spinach is warm add the bacon, garlic, and breadcrumbs back to the pan and mix well.

5. When the pasta is done, drain it, and add it to the skillet with the spinach, bacon, garlic, and breadcrumbs; toss until well combined. If the mixture is dry, drizzle with a bit of olive oil; adjust the seasonings, and serve with freshly grated Parmesan cheese if you like.