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
- 2 tbsp capers (optional)
- Juice of 1/2 lemon
- 2 tbsp (packed) fresh parsley, chopped
Preparation
Cook pasta in salted water to al dente.
Meanwhile, in a large pan, add oil and onion, and cook for 8 to 10 minutes until softened.
Add garlic and cook for 1 minute.
Add tomatoes and seasonings, stir, and cook for 5 minutes.
Add wine, stir, and let it 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, then stir.
Serve and top with parsley. Optionally, drizzle with a bit of olive oil and more lemon juice.
