Pasta with Tuna Spinach and Tomatoes | Peggy Lampman's dinnerFeed

Recipe: Pasta with Tuna Spinach and Tomatoes

3 tablespoons extra virgin olive oil
2 anchovy fillets, finely chopped
2 teaspoons minced fresh garlic
1 can (14 ounces) diced tomatoes (I enjoy using Muir Glen Fire Roasted tomatoes)
3 tablespoons drained capers
1 can (6 ounces) solid white tuna in water , drained and rinsed
6 ounces dry pasta
8 ounces fresh baby spinach leaves
Red pepper flakes
Freshly grated Italian cheese, such as Parmigiano Regianno or Pecorino Romano

Bring a large pot of salted water to a boil.
As water comes to a boil, heat 1 tablespoon of the olive oil in a large sauté pan. Add anchovies and garlic and sauté one minute. Add tomatoes with their liquid and cook until liquid has evaporated slightly. Add capers and tuna.
When water comes to a boil, cook pasta 3 minutes. Place spinach in colander then drain pasta over spinach. Stir drained pasta and remaining olive oil into sauce and heat through. Season to taste with red pepper flakes and freshly grated cheese.

*I used a 1/2 bag of Al Dente Spinach Fettucine

Time: 15 minutes

Number of servings (yield): 3