Spaghetti with Tapenade, Tomatoes, Spinach, Arugula, and Feta
by Pam on September 25, 2012
This is my new favorite pasta and I can’t wait to make it again. I found this in an old Everyday Food and decided to finally give it a try – I am so glad I did. I made my own tapenade[1] because it is ridiculously expensive and I like my homemade version better anyway. I couldn’t decide between using arugula or spinach so I ended up using a little of each. This dish was a hit with all of us, especially me! I had the leftovers for lunch today and it was just as good! I highly recommend this recipe.
Make the tapenade[2]. Set aside for the flavors to mingle.
Cook the pasta in a large pot of boiling salted water, per instructions. Drain pasta. Return the empty pan to the stove and heat the olive oil over medium heat. Add the tomatoes, crushed red pepper, sea salt, and freshly cracked pepper, to taste. Cook, stirring often, for 4-5 minute or until the tomatoes are bursting; add the minced garlic and cook, stirring constantly, for 1 minute. Return the pasta back to the pan, add the tapenade, spinach, and arugula then mix until evenly coated. Drizzle a bit more olive oil then season with sea salt and freshly cracked pepper, to taste. Place into serving bowls then top with feta cheese. Serve immediately. Enjoy.
Print[3]
Spaghetti with Tapenade, Tomatoes, Spinach, Arugula, and Feta
Yield: 4
Prep Time: 10 min.
Cook Time: 15 min.
Total Time: 25 min.
Ingredients:
1 lb of whole wheat spaghetti, cooked per instructions
1/2 tbsp of olive oil (plus more for drizzling)
1 1/2 cups of grape tomatoes
Dash of crushed red pepper flakes
Sea salt and freshly cracked pepper, to taste
1 clove of garlic, minced
1/2 cup of tapenade (recipe link above)
1 cup of baby spinach
1 cup of arugula
Feta cheese
Directions:
Make the tapenade. Set aside for the flavors to mingle.
Cook the pasta in a large pot of boiling salted water, per instructions. Drain pasta. Return the empty pan to the stove and heat the olive oil over medium heat. Add the tomatoes, crushed red pepper, sea salt, and freshly cracked pepper, to taste. Cook, stirring often, for 4-5 minute or until the tomatoes are bursting; add the minced garlic and cook, stirring constantly, for 1 minute. Return the pasta back to the pan, add the tapenade, spinach, and arugula then mix until evenly coated. Drizzle a bit more olive oil then season with sea salt and freshly cracked pepper, to taste. Place into serving bowls then top with feta cheese. Serve immediately. Enjoy.
Adapted recipe and photos by For the Love of Cooking
Original recipe inspired by Everyday Home
References
- ^ tapenade (www.gordon-ramsay-recipe.com)
- ^ tapenade (www.gordon-ramsay-recipe.com)
- ^ Print Recipe (www.gordon-ramsay-recipe.com)