Ingredients

The following ingredients have 4 Servings
  • See Note 1 for variations and substitutes
  • 1.5 cup dry fusilli pasta
  • 2 teaspoon olive oil
  • 2 small tomatoes, chopped
  • 2 teaspoon fresh garlic, minced ((2 cloves))
  • 1 1/2 cup tomato sauce (good quality)
  • 5 cup fresh baby spinach
  • 1/3 cup chopped black olives
  • 1/4 teaspoon red pepper flakes (or more to taste)
  • 1 cup grated Mozzarella cheese (regular or low fat)
  • 1/2 cup grated Parmesan cheese
  • salt and black pepper to taste

Instruction

  • COOK PASTA: Boil pasta in salted water according to package directions (which is usually set to al dente pasta). Cook longer if you like it softer. Drain and set aside. You can reserve a bit of pasta water if you want to thin out the sauce a bit.
  • MAKE SAUCE: Heat oil in a large skillet to medium-high heat. Add chopped tomatoes. Saute for 3-4 minutes. Add garlic and olives and saute for another minute. Add tomato sauce, then spinach and stir until wilted and heated through, about 2 -3 minutes. Stir in red pepper flakes.
  • FINISH PASTA: Add Mozzarella and Parmesan cheeses and stir until melted (or leave Parmesan to pass on the side). Add salt and pepper if needed (olives are salty so may not be needed). Serve with warm crusty bread and butter or garlic bread. This pasta is also great reheated the next day.