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 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
- 2 cups (packed) baby spinach
- 2 tbsp capers (drained)
- Juice of 1/2 lemon
- 2 tbsp (packed) fresh parsley chopped.
Cook pasta in salted water to al dente. Meanwhile in a large pan, add oil and onion, cook around 8 to 10 min until translucent. Add garlic, cook 1 min. Add tomatoes and seasonings, stir, cook 5 min. Add wine, stir, let reduce by half (gently bubbling away). Add olives, sun-dried tomatoes and spinach. Stir and cook until spinach is just wilted. Add cooked pasta, lemon juice, capers, stir. Serve and top with parsley. Drizzle with bit of olive oil and more lemon juice if desired. .
Source: @janetsmunchmeals
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