Quick Weeknight Almost-Vegetarian Pantry Pasta

• 2 tablespoons olive oil
• 1 tablespoon anchovy paste (omit if making vegetarian)
• 2 cloves garlic, minced
• generous splash of white wine (say 'glug glug glug' in your head while pouring)
• 1 package of frozen spinach, cooked per instructions
• 1 can diced tomatoes
• 1 tablespoon capers, drained
• 1/2 teaspoon crushed red pepper flakes
• salt & pepper to taste
• 1 pound dried pasta (I used rotini)
• 1 cup reserved pasta water
• grated parmesan cheese
• toasted pine nuts

1. Bring a large pot of generously salted water to a boil and add the pasta, cooking to a minute or two less than the instructions - you want the noodles a little on the underdone side since you will finish cooking it in the sauce. While pasta water is coming to a boil, take care of the rest of the recipe.
2. In a large, high sided saute pan, heat olive oil over medium high heat. Add the anchovy paste, smashing with a spoon to break up. Add the garlic and white wine and cook for a few minutes. I don't like the garlic to brown so I add it at the same time as the wine but if you want it a bit more browned, add before the wine and let cook for about 1 minute.
3. Add spinach, tomatoes, capers and red pepper flakes and cook for a few minutes until everything gets all nice and warmed together. If the sauce starts to get a little tight before the pasta is done cooking, take a little bit of the pasta water and add to the pan.
4. Add the drained pasta to the saute pan along with some of the pasta water (if needed). Stir to combine and season with salt and pepper. Cook until the noodles are done to your liking.
5. Serve with toasted pine nuts and shavings of parmesan cheese.

olive oil, anchovy, garlic, generous, frozen spinach, tomatoes, capers, red pepper, salt, pasta, reserved pasta water, parmesan cheese, nuts

Taken from food52.com/recipes/73868-quick-weeknight-almost-vegetarian-pantry-pasta (may not work)