Penne with Fresh Spinach, Tomatoes and Olives


We eat a lot of pasta, what with Ellen being vegetarian, and we’re always on the lookout for a recipe with lots of flavor that’s a little different. I adapted this from one in The Cancer Project Newsletter, and it turned out really well. For the olives, any Kalamata olives will do, but I recommend Krinos brand “Greek Black Olives” in a jar. You do have to pit them, but the flavor is tops.


2 tablespoons olive oil
1 head garlic (6 to 8 cloves) peeled and minced
Two 14.5 ounce cans diced tomatoes
1/2 cup Kalamata olives, pitted and cut in quarters
10 ounces fresh spinach, chopped
1 tablespoon fresh parsley, chopped
8 ounces dry whole-grain penne pasta (or of your choice)
Pecorino Romano cheese to taste, freshly grated

Saute the garlic in heated olive oil until the smallest pieces are beginning to brown, about 1 minute. Add chopped tomatoes with their juice, bring to a boil, and simmer over reduced heat about 10 minutes to thicken. While the pasta is cooking per package directions, add the olives, spinach and parsley and simmer another 5 to 10 minutes until thickened to your liking.


Add small amount of salt if needed, to taste. Serve topped with cheese. As shown above, some fruit makes a good complement. This makes two large portions or three smaller ones.

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