Pasta Puttanesca

This is an easy weeknight pasta dish. It's a nice change from boring jarred pasta sauce and it doesn't take long to prepare at all. You can have all your chopping done by the time your water is boiling.

8 ounces uncooked spaghetti

1 tablespoon extra-virgin olive oil
2 - 4 cloves garlic, minced
1/4 cup chopped flat-leaf parsley
1/4 cup pitted chopped Kalamata olives

2 tablespoons capers, drained and rinsed
1 teaspoon anchovy paste
1 tablespoon fresh oregano leaves or 1 teaspoon dried
1/8 teaspoon crushed red pepper flakes
1 (14-ounce) can diced or crushed tomatoes

1 large handful of fresh spinach, roughly chopped

1/4 cup grated Parmesan

1. Bring a large pot of water to boil. Cook pasta according to directions. 

2. While pasta is cooking, heat oil in large skillet over medium heat. Saute garlic until fragrant. Add parsley through red pepper flakes. Cook 2-3 minutes. Add tomatoes and simmer 5-10 minutes. Stir in spinach and allow greens to wilt, 1-2 minutes. Toss cooked pasta with the sauce. Top with Parmesan cheese. 

Review - Easy, delicious, everyone loved it. Really though, how can you go wrong with spaghetti? Adults love it. Kids love it. Serve with a green salad and you've got yourself a healthy meal.