Ingredients

• 1 head garlic
• 5 tablespoons extra virgin olive oil, divided, plus more for drizzling
• 3 teaspoons coarse sea salt, divided use, plus more to taste
• 8 ounces spinach, trimmed as needed (see Healthy Ingredient Spotlight in our weekly newsletter)
• 1 pound thin spaghetti or other pasta
• 2-ounce chunk Parmigiano-Reggiano, plus more for serving
• 1/2 teaspoon pepperoncini or red pepper flakes
• 1/2 teaspoon freshly ground black pepper, plus more to taste

Directions

Step 1

Peel off the papery outer layers from the garlic while keeping the bulb intact. Slice about a 1/2 inch off the top; you can trim the roots but don’t cut them off or the cloves won’t hold together. Place the garlic cut side up on a piece of parchment paper, then drizzle 1/2 tablespoon of olive oil on the exposed cloves. Fold the long sides of the parchment paper over the garlic, then fold the ends underneath to make a packet. Place on a rimmed sheet pan and roast for 45 to 60 minutes, until the cloves are golden and soft and start to shrink away from the peel. 

Step 2

Prepare an ice bath by filling a large bowl with ice and cold water; set aside. Fill a stockpot with 4 quarts of water and bring to a boil. Add 2 teaspoons of salt and the spinach. Cook for 2 minutes, then use a spider skimmer or slotted spoon to move the spinach to the ice bath (this chill-down helps retain its color), leaving the pot of boiling water on the stove. 

Step 3

Add the pasta to the pot of boiling water and cook until tender, about 10 minutes. When the pasta is half cooked, prepare the sauce. Pare any rind off the cheese, cut it into cubes, place in your food processor, and pulse until the cheese is nearly a powder. Remove 1/4 cup of cheese from the work bowl and set aside. Add in the spinach, 6 cloves roasted garlic, the pepperoncini or red pepper flakes, the remaining salt, and the black pepper. Process until smooth, adding 1/4 to 1/2 cup of liquid from the pasta pot if needed.

Step 4

Drain the pasta, transfer it to a large bowl, and toss with the sauce, thoroughly coating it. Serve each portion with a drizzle of olive oil and a sprinkle of the reserved cheese.

Ingredients

• 3 tablespoons whole wheat flour 
• 1 teaspoon coarse sea salt
• 1 teaspoon freshly ground black pepper
• 2 large eggs, well beaten
• 1/2 cup freshly grated Parmigiano-Reggiano
• 1/2 cup panko or fine fresh breadcrumbs
• 1/4 cup extra virgin olive oil, plus more for drizzling
• 4 boneless, skinless chicken breasts cut scallopini-style (see Healthy Ingredient in our weekly newsletter)
• 4 ounces mushrooms, sliced
• One 28-ounce can diced tomatoes
• 1 cup pitted olives
• 1/4 cup chopped fresh basil
• 1 tablespoon capers with their brine
• 1 tablespoon balsamic vinegar of Modena, such as Condimento Barili Exclusivi, plus more for drizzling

Directions

Step 1

Set out three glass pie plates or wide bowls. In one, add and mix the flour, salt, and pepper; in another, place the beaten eggs; and in the third, add and mix the grated cheese and breadcrumbs. 

Step 2

Heat a large frying pan over medium heat. When hot, add the olive oil and, working quickly, dip a chicken piece in the flour, then the egg, and then in cheese-breadcrumbs, and add to the pan. Repeat with as many pieces as will fit without crowding; if necessary, cook in two batches. Sauté until the undersides are brown and crispy, about 5 minutes, then flip and continue to sauté until cooked through, about another 3 minutes or until an instant-read thermometer reads 165°F. Add the mushrooms to the pan and sauté lightly.

Step 3

If you cooked the chicken in batches, return them all to the pan. Add the tomatoes with all their juice, the olives, basil, capers, and brine and bring to a low boil. Cook for 5 minutes, using a spatula to scrape up any fond on the bottom of the pan. Drizzle on the vinegar and serve. Pass more vinegar and olive oil for drizzling.