1 lb. linguine
2-3 tbsp. olive oil
Pinch ground chili pepper to taste
8 anchovy fillets, rinsed, drained and finely chopped
3 lg. cloves garlic, finely chopped
1 lb. fresh spinach, washed, stemmed and coarsely chopped or 10 oz. pkg. frozen spinach, defrosted with liquid squeezed out
12 ripe plum tomatoes, peeled or 1 (28 oz.) can tomatoes
3/4 c. grated Parmesan cheese

Cook linguine al dente. Drain, shake and toss with half the olive oil. Return to pot, cover and set aside. In saute pan, heat olive oil and chili pepper; add anchovies and garlic and cook until garlic begins to brown. Add spinach and tomatoes, toss well and cook until spinach is wilted. Add to pasta; heat if necessary; stir in Parmesan cheese. Adjust seasoning, adding ground pepper to taste. Serves 4.