Pasta With Anchovies and Spinach

• Salt
• 1 pound penne rigate
• 13 cup extra virgin olive oil
• 2 garlic cloves, minced
• 1/2 cup (about 10 ounces) frozen spinach, drained and finely chopped
• 6 or 7 anchovy fillets, rinsed and patted dry

1. Bring a large pot of salted water to a boil.
2. Add the pasta, stir and cook until tender but still firm to the tooth, about 10 minutes.
3. Meanwhile, heat the oil in a large saucepan over medium-high heat.
4. Add the garlic and cook until it just starts to brown.
5. Add the spinach and anchovies, lower the heat to medium, and mash the anchovies with a fork until they disappear into the spinach.
6. Remove from the heat.
7. Set aside about 1 cup pasta water and drain the pasta.
8. Return the spinach to high heat and add the pasta.
9. Toss to combine.
10. Add a few tablespoons pasta water to loosen.
11. Taste, and season with salt and pepper.

salt, penne rigate, extra virgin olive oil, garlic, frozen spinach, anchovy

Taken from cooking.nytimes.com/recipes/8577 (may not work)