Spinach, Olive and Chilli Tomato Sauce for Pasta

  • Prep Time: 15 mins
  • Total Time: 30 mins
  • Servings: 2

    • About This Recipe

    “A good recipe when you’re watching your weight. It’s still got loads of flavour though,”

    Ingredients

  • 1teaspoonolive oil
  • 1clovegarlic, crushed
  • 1mediumonion
  • 2 1/2 cupsripe tomatoes( you could use canned)
  • 2teaspoonstomato paste
  • 1 -2smallchile, chopped
  • 2teaspoonsfresh basil
  • 1teaspoondried oregano( I use 1 tablespoon fresh)
  • black pepper
  • 40gkalamata olives, pits removed and chopped
  • 2cupsspinach( wash well and remove the tough stems)

    • Directions

  • Heat the oil and cook the garlic and onion gently until the onion is transparent.
  • Add the tomatoes, paste, chillies, herbs and pepper and heat stirring until the tomatoes soften and release their juices.
  • Add the olives, and heat until the sauce reaches desired consistency.
  • Stir through the spinach until warmed through.
  • Serve over any pasta you enjoy.
  • I sometimes add maybe 200g of chicken breast strips at the stage where you fry the onions.

    • Reviews

  • “This was really good, I served it with ravioli that had a pesto and ricotta filling, and I used canned tomato’s, and extra garlic, it smelt wonderful and lasted about 5 minutes.”

  • “Thanks for sharing this one Jan, it’s a keeper!!I forgot to buy the chilies!!, so I added a couple of spoonfuls of homeade hot salsa to the tomatoes, it worked!! Instead of serving over pasta, I added 1 whole chicken breast, boneless, skinless, cut in strips as suggested. Turned out great!! Very tastey and good and thick, served it with sourdough bread.A nummmy supper!!”

  • “Had this in “my cookbook” for some time….finally made it. Great alternative to heavy sauces. Really good over fresh linguini.”

  • “Delicious, simple and healthy,not a thing to change.”

  • “It’s a keeper. My toddler decided she liked it even though I included the chilli. I used whatever dried herbs I could find as I was completely out of basil, and I used lots more greens as I had lots of Asian spinach/kang kong at hand.It fed 2 and a half people and there is plenty left over for lunch for tomorrow, but that’s probably because of all the greens I used and I tend to err on the generous side.Worth keeping in the cookbook.”

  • “This was lovely, Jan! The only thing I changed in this recipe was to used garlic powder, and dried basil since that’s what I had on hand. I used 2 medium chilies and split them along the middle. My sister and I shared this over 4 oz pasta got a fantastic dinner. Thanks for this easy, wholesome and healthy recipe… it’s a definite keeper!”

  • “Very good fix for a Pasta & Olive craving.I loved it. I served it over baked spaghetti squash and subbed the spinach for arugula (it’s what I had on hand).Wonderfully rich flavor!”

  • “Very nice, but not superlative, so only 4 stars. Make sure that you adapt the number of chillies to their strength (which can vary wildly). Also, the basil will taste better if you add it at the last moment and not cook it with the rest of the herbs.”

  • “Wonderful!”

  • “Me and the hubby loved this.”

  • “I didnt’ have kalamata olives but did add mushrooms.SO GOOOD!”

  • “It was delicious even without the Kalamata olives which I thought I had but…alas. :)”

  • “Excellent dish. Made a few adjustments to suit what was in the fridge.Used baby spinach instead of spinach, chilli flakes instead of fresh chili, shallots instead of onions and basil and pinenut pesto instead of playing basil. It still come out delicious. Thanks for sharing.”

  • “Thankyou. This was so yummy! I loved it… I also added a decent squeeze of lemon at the end which worked really well.”

  • “Very tasty! I used fresh tomatoes from the garden, added the basil at the end with baby spinach & served over whole wheat rotini for a very nutricious meal. Both my husband & I added salt to the end product – next time, I’ll add it at step 2 – only because I prefer salt “cooked into” my food. Thanx Jan! “

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