Just trust me on the coconut milk. I thought it was weird too. Serves 4 very generously.
1 lb pasta (rotini, elbows, penne, etc. - something small)
1/4 cup olive oil
5 cloves garlic, minced (or more, who cares)
6 ounce can tomato paste
14 ounce can unsweetened/full fat coconut milk
1 tsp salt
1 tsp red pepper flakes
black pepper, fresh basil to taste
1/4 cup vodka (if we’re being honest you can skip this but it’s in the name)
optional: 3 handfuls spinach
optional but highly recommended: 2-3 sundried tomatoes, diced very small
Cook the pasta according to package directions. Reserve 1/2 cup pasta water.
While the pasta is draining, heat the olive oil in the same pot over low heat. Add the garlic and stir until fragrant. Do not let it brown or it will be gross. Add the red pepper flakes and sundried tomatoes if using.
Add the tomato paste. It’s really thick and doesn’t “stir” so I used the back of the spoon to smear it around and mix it into the garlic/olive oil.
Add the vodka if using. Shake the can of coconut milk well, and add. Whisk to combine so it’s not lumpy. Add salt, black pepper, and fresh basil.
Add the pasta water (until the sauce reaches your desired consistency) and the spinach. Stir until the spinach has wilted and the sauce just starts to bubble. Stir in the pasta.