Wilted Spinach and Garlic with Garden Spinach Angel Hair

Serving Size:  2-3


1/2 lb. Pappardelle’s Garden Spinach Angel Hair
1-1/2 tablespoon Bella Sol California EVOO
12 cloves garlic, minced
12 canned anchovy fillets, chopped
1/4 cup capers, not rinsed
Splash of dry white wine or water*
3 bunches fresh spinach, stems removed
1/4 cup freshly grated Parmesan cheese

- *Or use Pappardelle's Marsala Cream Sauce


  1. Heat olive oil in a large kettle or wok over medium heat. Add garlic and sauté until golden. Immediately add anchovies. Using a wooden spoon, simultaneously stir and mash them until they “dissolve” into the garlic and oil.
  2. Add capers and cook one minute longer, stirring constantly.
  3. Immediately add spinach, tossing continuously until it wilts. If necessary, add a little wine or water to prevent sticking. (*Or use Pappardelle’s Marsala Cream Sauce (11 oz.) instead of wine/water.) Reduce heat to low and keep warm.
  4. Meanwhile, cook pasta in 6-8 quarts of boiling salted water until al dente (about 6 minutes for angel hair and 8-10 minutes for fettuccine). Drain and add directly to spinach mixture. Toss gently to thoroughly coat the spinach with the pasta. Serve straight from the pan, sprinkling Parmesan at table.
  5. If you’re hesitant about the anchovies – relax! While they’re integral to the dish, they don’t make it taste “fishy.”