Anchovy Pasta with spinach

Name: Anchovy Pasta with spinach
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: italian
Ingredients: 320 g halal-certified dried durum wheat pasta; 25 ml olive oil; 8 g garlic; 4 g salt; 1 g black pepper; 2000 ml cooking water; 60 g halal-certified anchovy fillets packed in olive oil; 15 g parsley; 100 g fresh spinach

Anchovy Pasta with spinach. Book: https://www.gutenberg.org/ebooks/24407 Quantities and instructions were newly written for home cooking; this is not a historical transcription. Not kitchen-tested;…

320 g halal-certified dried durum wheat pasta
25 ml olive oil
8 g garlic
4 g salt
1 g black pepper
2000 ml cooking water
60 g halal-certified anchovy fillets packed in olive oil
15 g parsley
100 g fresh spinach

Wash spinach, drain and chop. Chop garlic finely and prepare all main sauce ingredients.
Heat oil and garlic for 30 seconds. Add sauce ingredients and all variation vegetables with 150 ml of the measured water. Cover and simmer 12–15 minutes until vegetables are tender; stir occasionally.
Boil the remaining water with salt. Cook pasta according to the packet until tender, usually 10–12 minutes; drain, keeping a small amount of cooking water.
Toss pasta with sauce and pepper, loosening with reserved water as needed. Divide into four portions. Cool leftovers rapidly in shallow containers and refrigerate at 4 °C within 2 hours.
Photo: Andrew Malone — Wikimedia Commons, CC BY 2.0. Source: https://commons.wikimedia.org/wiki/File:Spaghetti_with_anchovies_(356534448)_(cropped).jpg Licence: https://creativecommons.org/licenses/by/2.0 Resized and converted to JPEG; no crop. Anchovy spaghetti illustration; pasta shape and added vegetables may differ. The Commons source itself is a cropped derivative; no further crop was made.

Original modern halal adaptation and ingredient variation inspired by Maria Gentile, The Italian Cook Book, dish family: Anchovy Pasta.