Time: 30 min
This is a simple vegetarian pasta dish that doesn't take a lot of time and makes for nice leftovers (if you have any). The goat cheese is lovely to stir in as you eat it, it adds a nice contrast to the tomato and gives a hint of creaminess.
A twist on this recipe is to swap the black olives with kalamata, and goat cheese for feta. The dish will be saltier so adjust the seasonings accordingly. I made enough of this to have a few lunches leftover, but by the third day it needed dressing up. I added a healthy spoonful of cream cheese just before reheating it which helped add richness to an otherwise light dish.
This type of recipe is wide open for experimentation beyond my suggestions so have fun with it. And remember, don't ever, ever rinse your pasta or overcook your noodles!
- 250g dry whole wheat spaghetti
- 2 tablespoons extra virgin olive oil
- 1/2 medium yellow onion, chopped
- 2 teaspoons oregano
- 1/2 red chili or 2 pinches of red chili flakes (optional)
- Salt and pepper
- 3 cups washed baby spinach
- 1.5 cups strained or crushed tomatoes
- 1/2 cup black olives
- 200g plain goat cheese
1) Heat a medium-sized pot on medium-high heat. Add the olive oil and onion.
2) When the onion is softened, add the oregano and season the onions well with salt and pepper. Add the chili and cook for 2 minutes.
3) Add the spinach and stir well until it wilts. Season the cooked spinach with salt and pepper.
4) Pour in the tomatoes and stir well. When it starts to bubble, add the olives, sir and reduce the heat. Let simmer on low heat for at least 10 minutes before starting the pasta.
5) Fill a large pot with cold water and add a generous amount of salt. Seawater-salty water brings out the best in your pasta and helps flavour the whole dish.
6)Add the spaghetti when the water reaches a rolling boil and prepare according to package directions.
7) Drain the pasta when it reaches al dente, reserving about a cup of pasta water.
8) Return the pasta to the empty pot and place on high heat after stirring in the sauce. Stir well, adding a about a half cup of pasta water in small amounts as it cooks. Cook, while tossing the noodles, until enough liquid has absorbed into the pasta without overcooking, about 2-3 minutes.
9) Serve with crumbled goat cheese on top and fresh ground pepper. Buon Appetito!
