Spaghetti with Garlic, Anchovies and Spinach

I'm sure this one is not for everyone, but I just fed it to my very skeptical husband and he loved it... And I do too, not only because it tastes good, but because it's extremely quick and easy to prepare. The longest part of it was waiting for the water to boil.

1 box (13 oz) whole grain spaghetti
2 Tbsp Olive Oil
4-6 cups fresh spinach leaves
3 Tbsp (additional) Olive Oil
2 Tbsp minced garlic
2 cans (2 oz) anchovies, drained
Freshly ground pepper
Fresh grated parmesan (optional)

Bring water to a boil and add spaghetti; cook as directed. Drain.
While Spaghetti is cooking, in large saute pan, heat 2 Tbsp Olive oil over medium low heat. Add spinach leaves and cook until it begins to wilt. Move to outside of pan. Add remaining oil. When hot, add garlic and anchovies, breaking up with spoon. When anchovies begin to dissolve, mix spinach back into the center of the skillet and cook until wilted.
Toss cooked spaghetti with sauce and stir well. Top with cheese if desired, and with fresh cracked pepper.

I made a simple meal out of this; just sliced tomato and garlic bread on the side. I used four cups of spinach, but will use more next time.

I will try to remember to take a picture next time. Yes, there will definitely be a next time!