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Ingredients
Method
- 80g spaghetti
- 80g spinach leaves
- 40g dried apricots, chopped
- ½ chopped red chilli
- ½ tbsp red wine vinegar
- 1 tbsp pine nuts
- 1 tbsp olive oil
- 1 sliced garlic clove
- 30g tinned anchovies, drained
- 15g chopped parsley
- Cook the pasta until al dente in salted boiling water. When ready, drain over a colander containing the spinach leaves to wilt, then reserve about 100ml of the cooking water.
- Meanwhile, add the apricots, chilli and vinegar to a small bowl. Toast the pine nuts in a dry pan for 2 mins, then add to the bowl with the apricots.
- Add the oil to a frying pan and cook the garlic for a minute. Add the apricot mixture, fry for 4 mins more, then add the cooked spaghetti and spinach to the pan along with most of the reserved pasta water. Mix well to make a glossy sauce, then toss through the anchovies and parsley, season with black pepper and serve immediately.
15 mins
1 serving
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