Pasta with Tomatoes Olives and Spinach
Ingredients
- 1/2 lb. pasta
- 1/4 cup olive oil
- 1 small onion finely chopped
- 4 to 5 cloves garlic minced
- 1 pint cherry tomatoes sliced lengthwise
- 1 tsp kosher salt
- 1/2 tsp pepper
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 cup dry white wine
- 1/3 cup pitted kalamata olives roughly chopped (some whole)
- 1/2 cup marinated sun-dried tomatoes, chopped or thinly sliced
- 2 cups (packed) baby spinach
- Juice of 1/2 lemon
- 2 tbsp (packed) fresh parsley chopped
Optional
- 2 tbsp capers
Preparation
Cook pasta in salted water to al dente
Meanwhile, in a large pan, add olive oil and onion, and cook for 8 to 10 minutes until softened
Add garlic and cook for 1 minute
Add cherry tomatoes and seasonings, stir, and cook for 5 minutes
Add white wine, stir, and let reduce by half
Add olives, sun-dried tomatoes, and spinach
Stir and cook until spinach is just wilted, about 2 minutes
Add cooked pasta, lemon juice, and capers, and stir
Serve and top with fresh parsley
Drizzle with a bit of olive oil and more lemon juice if desired
