Pasta with Green Puttanesca Sauce

When we were back in Boston for Passover, my aunt Juli commented, as we were serving up olives for Passover dinner (it's supposed to symbolize peace in the Middle East) that the olives reminded her of a green puttanesca sauce she'd made. She sent me the recipe and OH WOW! Delicious! Outstanding. So super simple and easy, the sauce can literally be made while you're boiling the pasta.
It would definitely be good with a meat added (maybe Italian sausage or salami) but we liked it just as is. The breadcrumbs were my addition, because everything tastes better with breadcrumbs.

recipe originally posted in the NY Times

Pasta with Green Puttanesca Sauce

1 lb. spaghetti
1/2 c extra virgin olive oil
10 anchovy fillets (I used a squeeze from a tube of anchovy puree as I find it easier to keep on hand)
1/4 cup drained capers
1 cup pitted and sliced Cerignola or Picholine olives
6-8 garlic cloves (the original recipe called for green garlic but I like the simplicity of regular garlic)
1/3 cup chopped scallions, white and light green parts
pinch red pepper flakes
12 cups baby spinach
1/2 cup torn basil leaves
toasted breadcrumbs

Cook the pasta till al dente. Drain but keep some pasta water in case you need it later.

While the pasta is cooking, heat 1/4 cup of the olive oil in a large pan over medium heat. Add the anchovies and capers and cook, stirring, till the capers start turning brown. Add the remaining 1/4 cup olive oil, olives, scallions, garlic, and red pepper flakes. Cook until the garlic is golden, about 3-5 minutes. Add the spinach and cook until wilted. Add the pasta and toss until the pasta is coated with the sauce. Add pasta water if the sauce seems dry. Remove from heat, add the basil and breadcrumbs and serve.