Crispy Panko Tuna Spaghetti with Spinach

Bring a large pot of water to a boil on the stovetop and add 15g of salt. Mince 2 cloves of garlic. Cut the hard rind off the 50g block of Parmigiano-Reggiano cheese and set it aside; finely grate the remaining cheese.

Heat 15ml of olive oil in a large skillet over medium heat. Add 40g of panko breadcrumbs and cook, stirring constantly, for 2 to 3 minutes until golden brown and crispy. Transfer the toasted panko to a small bowl, mix with 10g of the grated Parmigiano-Reggiano, and set aside. Wipe the skillet clean.

Add 200g of dry spaghetti to the boiling water and cook for 8 to 9 minutes until al dente.

While the pasta cooks, heat another 15ml of olive oil in the wiped skillet over medium-low heat. Add the minced garlic and sauté for 1 minute until fragrant. Pour in 400ml of tomato passata and add the reserved Parmigiano-Reggiano cheese rind to the skillet. Simmer gently for 5 minutes to infuse the sauce.

Flake 160g of canned tuna into the tomato sauce. Remove and discard the cheese rind from the skillet.

Drain the spaghetti, reserving 60ml of the pasta cooking water. Add the drained spaghetti, 100g of fresh baby spinach, and the reserved pasta water to the skillet. Toss everything together over medium heat for 1 to 2 minutes until the spinach is wilted and the sauce coats the pasta.

Divide the pasta between two serving bowls. Top each portion with the remaining grated Parmigiano-Reggiano and the crispy toasted panko mixture.