Ingredients:

28 oz canned whole tomatoes, broken up

2 tablespoons capers

3 cloves garlic, chopped

1 cup baby spinach

4 anchovies

2 tablespoons red pepper flakes

2 tablespoons dried oregano

olive oil

fresh pepper

Directions:

In a large pan, heat olive oil over medium-high heat. When hot, add garlic and red pepper. Cook about 2 minutes, shopping before garlic browns, add anchovies. When they “melt” add tomatoes. Cook for about 5 minutes or until almost heated through. Add spinach. Cook until sauce is cooked through and spinach is wilted. Toss with pasta. Suggestion: use spinach pasta.