Prep 10 mins
Cook 25 mins
My favorite recipe category: few ingredients, outstanding results! Delightful, healthful, quick and easy to prepare. I strongly recommend that you use only kalamata olives in this recipe. Otherwise I used 9 ounces bagged spinach, 6 ounces pasta myself, but published the recipe as written. From a cookbook called "The Best in the World" by Physicians Committee for Responsible Medicine. This particular recipe came from Au Bar (renamed Je Me Souviens) in Palm Beach, Florida.
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 (14 1/2 ounce) can tomatoes, diced
- 1⁄2 cup kalamata olive, pitted, sliced
- 1 lb fresh spinach, coarsely chopped
- 1 tablespoon fresh parsley, chopped
- 8 ounces penne pasta
- salt and pepper, to taste
- 1⁄4 cup parmesan cheese (optional)
- Heat oil in large, non-stick skillet. Add onion and saute over medium heat for 3 minutes.
- Add chopped tomatoes, bring to a boil and reduce heat. Cover and simmer to 20 minutes.
- Add sliced olives, chopped spinach and parsley. Cook an additional 5 minutes.
- Meanwhile, cook pasta according to package directions. Drain and transfer to a serving bowl. Add spinach mixture and toss gently. Add salt and pepper, to taste. Serve immediately with parmesan on the side.
- For Vegan do not use the parmesan cheese.
This was a huge hit in my family as well. However, I added a whole pound of spinach, additional olives and a jar of sundried tomatoes with herbs because i too felt it needed a bit more sauce.
This was a great dish! I had to feed 5 so I used 2 cans of tomatoes and a lb of pasta (rigatoni). I didn't have parsley so I added fresh basil. I also added some red pepper flake for a kick. Absolutely a keeper!
Great dish! I used regular olives and fresh tomatoes because that is what I had. My 12yo had two helpings and is planning to take the leftovers for lunch tomorrow! Reviewed for the Veg*n Recipe Swap.