I love pasta. Any kind and any way. It has always been a great comfort food of mine and the reason I could never be successful at a low-carb diet. I will not give it up! I’d rather have a few extra pounds on me and enjoy my macaroni rather than be really skinny and not able to eat it. That might sound sad to some, but it’s true!
I have been trying to make my pasta recipes a little more healthy and wanted to share my newest one with you. I was inspired by Ree Drummond – again. (Okay, I am kind of obsessed with her at the moment). She made something she called Pantry Pasta. I have made similar dishes in the past, but this time, I think I really got it down. Hope you enjoy it!
1/2 red onion or shallot
2-3 minced garlic cloves
1 can diced tomatoes, undrained
2 tsp Italian seasoning
1/3 cup white wine
1/3 cup kalamata olives
1/3 cup black olives or other olive of choice
1 can of artichoke hearts roughly chopped
3/4 pound penne pasta (or any smaller noodle)
2-3 cups of fresh spinach
1 tsp. sugar
2 tsp tomato paste
1 tsp capers (optional)
2 TBSP chopped parsley (fresh is always better in my opinion)
extra virgin olive oil
salt, pepper, crushed red pepper (if you like it hot!)
1. Cook pasta 2-3 minutes under the recommended time.
2. In a large skillet, saute’ chopped onion in 2 TBSP olive oil for about 5 minutes.
3. Add chopped garlic and let it cook about 2 minutes.
4. Add can of tomatoes.
5. Simmer about 10 minutes.
6. Add olives, capers, spices, tomato paste and sugar. (The reason I add sugar is to cut down on the acidity of the tomatoes.)
7. Let simmer for about 15 minutes or until the sauce thickens up a bit.
8. Add pasta to the skillet and let it finish cooking for 2-3 minutes.
9. Add spinach and toss. It will wilt quickly.
10. Sprinkle with feta or parmesan cheese and a little more parsley if desired.
I added some shrimp to this. I just sauteed them in olive oil with a little salt and pepper and added it to the pot at the end.