Robyn's MobileFRIENDLY Recipe - Angel Hair Pasta with Spinach and Anchovies!

Robyn Keller, Contributor & Outreach Coordinator
Here is another Mobile Friendly Recipe for you to try.  I really love cooking with anchovies! They practically dissolve, but they lend this wonderful flavor to any sauce. Other important reasons to eat them are that they are sustainable and healthy, as they are full of fatty acids that can help lower cholesterol and reduce heart disease. They're also a good source of protein, calcium, and vitamins E and D. In fact, you have probably eaten them before and not even realized it since they are in Worcestershire sauce and Caesar salad dressing!
Even if you “think” you don’t like anchovies, please give it a shot. I promise you, this recipe will make you an anchovy convert!!  I made it several years ago for my husband, Steve’s birthday.  He loves it so much that it has become a birthday tradition.  I hope that you enjoy it as much as we do!
Angel Hair Pasta with Spinach and Anchovies
Here are a few ideas that I use to help me prepare this recipe.  I use a food chopper to dice the onions and chop the garlic. I do have trouble opening the anchovies, so I have someone open the cans and put the anchovies along with the oil into a container that I can open later.  I put the thawed spinach in a strainer and press out the excess water; you can also press with a paper towel.  When the pasta is cooked, I use a plastic pasta fork attached to my Norco Universal Quad Cuff to scoop the pasta from the boiling water to the skillet. This way I don’t have to transfer the boiling pot of water and mess with trying to pour everything into a colander.  Another great thing to use is a pasta pot; it has the colander built right in.
1 onion, diced
6 cloves of garlic, finely chopped
1 t. Fresh ground black pepper
3 cans of flat anchovies in olive oil with salt
1 bag of frozen chopped spinach, thawed
1 lb. angel hair pasta
¼ - ½ cup Extra Virgin Olive Oil

Heat olive oil in a large skillet over medium high heat, add onions and oil from anchovies, sauté until onions are translucent.  Add garlic and black pepper, sauté for 2 minutes then add anchovies.  Break up the anchovies until they are melted, then add in thawed spinach (make sure you squeeze out the excess water before adding).  Stir to combine.  If the mixture looks dry you can add more olive oil. I also suggest adding up to a cup of the pasta water to loosen the sauce a little; it will make it easier to mix with the pasta, since the sauce tends to be thick.

In the meantime, cook the pasta according to the directions, in well salted boiling water. Add the cooked pasta directly to the spinach and anchovy mixture.  Toss to coat.  Serve with parmesan cheese.
Robyn Keller is the Outreach coordinator and a committee member of See videos of Robyn's cooking tips and adaptive cooking tools on's Youtube channel.

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