28 oz canned whole tomatoes, broken up
2 tablespoons capers
3 cloves garlic, chopped
1 cup baby spinach
2 tablespoons red pepper flakes
2 tablespoons dried oregano
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.