

Spinach and black olive sauce with pasta
Ingredients
- 1 teaspoon salt
- 3 cups good quality Italian dried pasta shapes (I used conchiglie)
- 1 quantity Tomato and vegetable sauce*
- ½ cup black olives, halved
- 1 large handful baby spinach leaves
- ½ 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
- ½ cup dry white wine
- ½ cup hot water
- 400g can whole tomatoes in juice
- 410g can tomato purée
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Instructions
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:
Rosemary chicken with capsicum and tomato sauce
Chilli tomato sauce with chickpeas
Tuna and basil sauce in jacket potatoes
Variations
To spice this dish up, you could add some capers and a little hot chilli sauce.
Nutrition Info (per serve)
-
Calories 408cal
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Kilojoules 1705kJ
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Protein 18.9g
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Total fat 6.3g
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–Saturated fat 2.4g
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Carbohydrates 68.2g
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–Sugars 5.6g
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Dietary fibre 6.2g
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Sodium 645mg
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Calcium 185mg
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Iron 2.4mg
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