Spinach and black olive sauce with pasta
Time to make: 20 mins , plus time to make Tomato and vegetable sauce*
(at time of publication)
Nutrition Info.(per serve)
- 1 teaspoon salt
- 3 cups good quality Italian dried pasta shapes (I used conchiglie)
- 1 quantity Tomato and vegetable sauce*
- 1/2 cup black olives, halved
- 1 large handful baby spinach leaves
- 1/2 cup (approx 50g) finely grated full-flavoured Italian-style cheese (eg parmesan)
- *Tomato and vegetable sauce
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 stalks celery, chopped
- 1 medium leek, chopped
- 1/2 cup dry white wine
- 1/2 cup hot water
- 400g can whole tomatoes in juice
- 410g can tomato purée
Total fat 6.3g
Saturated fat 2.4g
Dietary fibre 6.2g
1 Bring about 4 litres of water to the boil in a large pot with the salt. Add the pasta and cook according to packet instructions until al dente. Drain and return to the pan over a low heat.
2 Stir through the Tomato and vegetable sauce*, olives and spinach. Heat for 2-3 minutes until heated through. Divide among 4 plates and sprinkle over the cheese.
*Tomato and vegetable sauce
Heat olive oil in a large, heavy-based saucepan. Add onion and cook, stirring, for 5 minutes. Add celery and leek and cook, stirring, for 10 minutes until soft. Add wine and water and bubble for 5 minutes until the liquid has almost evaporated. Add tomatoes and tomato purée and stir with a wooden spoon. Simmer for 10 minutes, uncovered, until the sauce starts to thicken.
You can also use this sauce as a base in these recipes:
To spice this dish up, you could add some capers and a little hot chilli sauce.
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