Spicy Garlic and Anchovy Farfalle

Sometimes I want a quick and easy dinner that is tasty but won't take a long time to cook.  This is it!  This sauce is spicy and has a salty and nutty bite from the anchovy paste.  If you have never worked with anchovy paste before you should definitely try it.  It gives this dish the same kind of flavor you would get from tuna so if you like tuna, you will like this dish!  I buy my anchovy paste in a tube and keep it in the fridge.  It is great to have around for pastas and salad dressings and it lasts a really long time.  The sauce for this dish comes together in a flash - mine was done before my pasta was done cooking!  Be sure to reserve a cup of the pasta cooking water before you drain it because it helps keep the sauce creamy and delicious without adding extra fat!  Enjoy!

Spicy Garlic and Anchovy Farfalle (adapted from foodnetwork.com)

1 lb. farfalle (bowtie) pasta
1/4 c. extra virgin olive oil
1 T. anchovy paste
1/2 t. crushed red pepper
3 cloves garlic, minced
6 oz. baby spinach
3/4 t. salt
1/2 c. Italian breadcrumbs
1/3 c. Parmesan cheese

Bring a large pot of salted water to a boil over high heat.  Add the pasta and cook according to package directions.  Reserve 1 c. of the pasta cooking water, drain the pasta and set aside.

In a large nonstick skillet, heat the olive oil over medium heat.  Add the anchovy paste, red pepper and garlic.  Cook until aromatic, about 2 minutes.  Add the spinach and salt and cook until the spinach is wilted, about 3 minutes.  Add the breadcrumbs and cook until lightly toasted, about 3 minutes.

In a large serving bowl toss together the breadcrumb mixture, cooked pasta and half of the Parmesan cheese.  Add the reserved pasta water and toss to combine.  Sprinkle with the remaining cheese and serve.

6 servings (425 calories each serving) according to my calculator on loseit.com