Best Spinach Olive And Chilli Tomato Sauce For Pasta Recipes

Spinach and Tomato Sauce image

Provided by Jennifer D.

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, chopped
1 (14 ounce) package fresh spinach (stems removed)
3 (14 1/2 ounce) cans petite diced tomatoes (not drained)
3 chicken bouillon cubes
1 pinch sugar
fresh basil, to taste
salt and pepper
1 lb thin spaghetti

Steps:

Wash and remove stems of spinach, place in a large pot and fill a quarter of the way with water, add salt if desired.
Bring to a boil and press down spinach, as it wilts, into boiling water.
Cover for 5 minutes. Than drain and remove most of the water but not necessary to remove all. Set aside.
Heat olive oil in medium saucepan, cook diced onion and garlic 5 -7 minutes just until translucent.
Add diced tomatoes, bouillon cubes, basil, pinch of sugar and Salt and pepper to saucepan.
Bring to just a boil than lower heat to medium low and cook for 20 minutes.
While that's cooking use the same pot that you boiled the spinach in to boil more water for your pasta and cook according to package directions.
Chop already cooked spinach.
During the last 5 minutes of cooking pasta add the spinach to your tomato sauce.
Drain pasta and put back into pot, add a ladel full of sauce and mix so spaghetti does not stick together.
Place pasta on serving plates and spoon sauce over pasta.
Sprinkle with Romano cheese and serve.

Nutrition Facts : Calories 393.4, Fat 7.2, SaturatedFat 1.1, Cholesterol 0.3, Sodium 552.5, Carbohydrate 64.6, Fiber 4.4, Sugar 6.8, Protein 19.6

Penne With Spinach, Tomatoes and Olives image

Provided by Kumquat the Cats fr

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1 medium onion, chopped
1 (14 1/2 ounce) can tomatoes, diced
1/2 cup kalamata olive, pitted, sliced
1 lb fresh spinach, coarsely chopped
1 tablespoon fresh parsley, chopped
8 ounces penne pasta
salt and pepper, to taste
1/4 cup parmesan cheese (optional)

Steps:

Heat oil in large, non-stick skillet. Add onion and saute over medium heat for 3 minutes.
Add chopped tomatoes, bring to a boil and reduce heat. Cover and simmer to 20 minutes.
Add sliced olives, chopped spinach and parsley. Cook an additional 5 minutes.
Meanwhile, cook pasta according to package directions. Drain and transfer to a serving bowl. Add spinach mixture and toss gently. Add salt and pepper, to taste. Serve immediately with parmesan on the side.
For Vegan do not use the parmesan cheese.

Spinach, Olive and Chilli Tomato Sauce for Pasta image

Provided by JustJanS

Categories Australian

Time 30m

Yield 2 serving(s)

Number Of Ingredients 11

1 teaspoon olive oil
1 clove garlic, crushed
1 medium onion
2 1/2 cups ripe tomatoes (you could use canned)
2 teaspoons tomato paste
1 -2 small chile, chopped
2 teaspoons fresh basil
1 teaspoon dried oregano (I use 1 tablespoon fresh)
black pepper
40 g kalamata olives, pits removed and chopped
2 cups spinach (wash well and remove the tough stems)

Steps:

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.

Nutrition Facts : Calories 130.8, Fat 5.1, SaturatedFat 0.8, Sodium 255.5, Carbohydrate 20.7, Fiber 5.6, Sugar 10.2, Protein 4.4