A quick and spicy vegetarian dish, this pasta will become your summer hit!
INGREDIENTS
Servings: 4
Pasta
1 ½ cups, dry
Olive oil
2 tsp.
Small tomatoes
2, chopped (can be replaced by 4-5 cocktail tomatoes)
Garlic
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
Salt
to taste
Pepper
to taste
DIRECTIONS
- Cook pasta in salted water according to package directions. Drain pasta and set aside.
- Add oil to a skillet and heat it over a medium heat. Add tomatoes and sauté for 3 to 4 minutes.
- Add garlic and olives and sauté for one more minute.
- Add tomato sauce and spinach and keep stirring for 2 to 3 minutes until heated through. Add chili flakes and stir well.
- Add the cheeses and stir until they’re melted. Add salt and pepper only if needed as the olives are salty anyway.
- Serve the pasta with garlic bread.
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