Spaghetti with Anchovy, Fresh Spinach & Tomatoes
1 lb of fresh baby spinach
4 cloves garlic - chopped
2 vine ripe tomatoes - diced
1 bell pepper – any color - sliced
2 oz. can of anchovy filets in olive oil
3 tbs. olive oil
3tbs. red wine
1 tsp. salt
½ tsp. black pepper
¼ tsp. red pepper flakes
Fresh Romano or Parmesan cheese for grating
1 lb. of your favorite spaghetti
Olive oil for drizzling
Heat a large frying pan with 2-3 tablespoons olive oil. Add the garlic, bell pepper; sauté until the garlic is fragrant. Add the tomato and the anchovies with their oil. Mash the anchovies with a fork.
Add the spinach, seasonings and the wine. Simmer on a low heat.
Prepare the spaghetti as directed then drain and add to the pan and toss.
Drizzle a little olive oil and grated cheese over the plated dish and serve.