Fusilli in a Spicy Tomato Sauce with Spinach and Olives
This pasta recipe’s a lifesaver when you’re pressed for time, but crave a fresh, home cooked meal like Mama used to make. There’s no need to dial for a take away when cooking is this easy (and rewarding). Sooth your senses by filling the house with the heavenly aroma of sauteed garlic and chilli, sweet plum tomatoes, fresh spinach and moreish olives. Finish with a flutter of Parmesan. Ah, any day’s a great day for pasta if you ask me.
Fusilli with Spicy Tomato Sauce with Spinach and Olives
3 tbs good olive oil
2 cloves garlic, minced
tsp dried red pepper flakes
1 1/2 lb tomatoes, blanched for 2 minutes, peeled, seeded, and roughly chopped (or a can of organic chopped plum tomatoes)
3 cups fresh spinach, washed and dried
1 cup pitted black olives
1 lb dried fusilli
handful fresh basil leaves, torn
freshly grated parmesan
sea salt and fresh ground black pepper to taste
1. Heat the olive oil in a medium saute pan and stir in the garlic and chili flakes. Cook for 2 minutes or until soft. Add the tomatoes, salt, and pepper to taste. Raise the heat to hight for 2 minutes, then lower the heat. Using a wooden spoon, break up the tomatoes to form a thick sauce, add the olives, stir then simmer for 20 minutes. Add the spinach, stir to incorporate into the sauce, and simmer for 3-4 minutes, or until the spinach wilts into the sauce.
2. Cook the pasta until al dente, drain, and arrange into a pasta dish. Pour the sauce onto the pasta and toss with the basil leaves, and sprinkle with Parmesan.