Angel Hair Pasta with Garlic and Spinach

Garlic and spinach are the stars in this recipe…supported by anchovies that you won’t even know are in there! Delish and simple!


  • 1214 ounces of long pasta (I used our Tri-Color Angel Hair Pasta Nests, but you can sub any long shape)
  • 2 T. olive oil
  • 12 garlic cloves, minced (please use fresh, not jarred)
  • 12 canned anchovy fillets, chopped
  • 1/4 cup capers
  • 3 bags ready to cook baby spinach leaves (approx 12 oz per bag)
  • 1/4 cup fresh Parmesan cheese
  • Fresh chopped tomatoes or sliced tomatoes, for garnish


  1. Heat olive oil in a large saute pan over medium heat. Add garlic and saute until golden brown.
  2. Add anchovies to pan, and using a wooden spoon, mash and stir them until they dissolve into the oil.
  3. Add capers and cook and additional minute.
  4. Add spinach leaves, adding one bag at a time, tossing continuously until it wilts. Add a splash of water or wine if needed. Reduce heat to low and keep warm.
  5. In the meantime, cook pasta according to package directions. Drain and add pasta to spinach mixture.
  6. Serve on plates topped with fresh Parmesan and chopped or sliced tomatoes!


This pasta would be great served with grilled or sauteed shrimp or other fish – like salmon or orange roughy.