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!

Ingredients:

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!)

 

Directions:

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.