• Bring a large pot of salted water to a boil. Wash and dry produce. • Peel and mince or grate garlic. Dice tomato into ½-inch pieces.

• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add panko, half the garlic, and half the thyme sprigs; season with salt and pepper. Cook, stirring, until golden brown, 3-5 minutes. • Turn off heat; transfer to a plate and discard thyme sprigs. Wipe out pan.

• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve ¼ cup pasta cooking water (1⁄3 cup for 4 servings), then drain.

• Heat a drizzle of oil in pan used for panko over medium-high heat. Add diced tomato, remaining garlic, and remaining thyme sprigs; cook, stirring occasionally, until tomato is lightly browned, 1-2 minutes. Carefully remove and discard thyme sprigs. • Add tomato paste to pan; season with salt and pepper. Cook, stirring constantly, until thoroughly combined, 1-2 minutes.

• Stir in ¾ cup plain water (1 cup for 4 servings) and as many chili flakes as you like. Cook, stirring frequently, until sauce has slightly thickened and diced tomato is softened, 2-4 minutes. • Add spinach; season with salt and pepper. Cook, stirring frequently, until wilted, 1-3 minutes. • Turn off heat; taste and season with more salt and pepper if desired. Keep covered off heat until ready to use.

• Return pan with sauce to medium heat. Add drained spaghetti and cook, stirring in splashes of reserved pasta cooking water as needed, until pasta is thoroughly coated in sauce, 1-2 minutes. • Remove from heat and stir in crème fraîche. Taste and season with salt and pepper if desired. TIP: For a richer pasta, stir in 1 TBSP butter (2 TBSP for 4 servings) along with crème fraîche.

• Divide pasta between shallow bowls. Top with toasted panko and Parmesan and serve.