Prep 25 mins
Cook 10 mins
Angel hair pasta tossed with spinach, anchovies, capers, and Parmesan cheese. Got this recipe from Pappardelle's Pasta.
- 1 lb angel hair pasta (use Pappardelle's Garden Spinach Angel Hair if you are able)
- 1 1⁄2 tablespoons olive oil
- 12 garlic cloves, minced
- 12 canned anchovy fillets, chopped
- 1⁄4 cup capers, not rinsed
- 1⁄8-1⁄4 fluid ounce dry white wine or 1⁄8-1⁄4 fluid ounce water
- 3 bunches fresh spinach, stems removed
- 1⁄4 cup freshly grated parmesan cheese
- Heat olive oil in large kettle or wok over medium heat. Add garlic and sauté until golden. Immediately add anchovies. Using wooden spoon, simultaneously stir and mash them until they "dissolve" into the garlic and oil.
- Add capers and cook one minute longer, stirring constantly.
- Immediately add spinach, tossing continuously until it wilts. If necessary, add a little wine or water to prevent sticking. Reduce heat to low and keep warm.
- Meanwhile, cook pasta in 6-8 quarts of rapidly boiling salted water until al dente (about 6 minutes). Drain and add directly to spinach mixture. Toss gently to thoroughly coat the spinach with the pasta. Serve straight from the pan, sprinkling Parmesan at the table.
- If you're hesitant about the anchovies - relax! While they're integral to the dish, they do n't make it taste "fishy".
loved it! Used chicken broth in place of wine. Excellent and not at all fishy!
This pasta is absolutely fabulous! The anchovies and garlic and capers combine to provide a perfect counterfoil for the spinach. This is a beautifully balanced dish and makes a wonderful meal or pasta course. I used spaghetti (no angel hair on hand) and a bit more wine than specified. I also added a ladleful of the pasta cooking water at the end. This was met with raves and demands that it be made again. It's just simply terrific.