Preparation

• Put the spinach in a wide, shallow serving bowl.
• Heat the oil, anchovies, and garlic in a large skillet over medium heat, stirring, until the garlic is fragrant and golden, about 2 minutes. Add the tomatoes, 1/2 tsp.  salt, and 1/4 tsp. pepper, and cook, stirring often, until the tomatoes begin to burst, 3 to 4 minutes. Remove the skillet from the heat. Stir in the Parmigiano-Reggiano and vinegar. Pour the hot tomato mixture over the spinach, tossing gently, until the spinach is wilted. Toss in the pita chips and serve immediately.