Servings: 4
1 ½ cups, dry
Olive oil
2 tsp.
Small tomatoes
2, chopped (can be replaced by 4-5 cocktail tomatoes)
2 tsp., minced (2 cloves)
Tomato sauce
1 ½ cups
Fresh baby spinach
5 cups (or 1 cup thawed and well-drained frozen)
Black olives
1/3 cup, chopped
Chili flakes
¼ tsp.
Mozzarella cheese
1 cup, grated (or cubed balls)
Parmesan cheese
½ cup, grated
to taste
to taste
Spinach Tomato Pasta
5 m
15 m
Ready in:
20 m
  1. Cook pasta in salted water according to package directions. Drain pasta and set aside.
  2. Add oil to a skillet and heat it over a medium heat. Add tomatoes and sauté for 3 to 4 minutes.  
  3. Add garlic and olives and sauté for one more minute.
  4. Add tomato sauce and spinach and keep stirring for 2 to 3 minutes until heated through. Add chili flakes and stir well.
  5. Add the cheeses and stir until they’re melted. Add salt and pepper only if needed as the olives are salty anyway.
  6. Serve the pasta with garlic bread.