Capellini - Tomatoes, olives, garlic and spinach

A good pasta dish is fairly easy to make.  If you start with fresh ingredients, good olive oil and a little garlic you really can't go wrong.  Also go with the 'less is more' theory when it comes to the number, and quantity, of ingredients that you use. That way you be able to appreciate the taste of each ingredient while enjoying the wonderful flavor of the pasta, too.

Capellini with tomatoes, olives, garlic and spinach

Bring water to boil in a heavy pan that is large enough to cook 1/2 lb of capellini. Here's my favorite:

Chop 6-8 pitted kalamata olives, 8-10 cherry tomatoes (sliced lengthwise), 2 cloves of garlic.  Heat olive oil in a saute pan and add the garlic, cooking until it starts to turn golden brown:

Add the olives and cherry tomatoes and cook over high heat until tomatoes start to get soft.  Remove from the stove, add a tsp of balsamic vinegar and let it sit until the pasta water comes to a boil.

Return the tomatoes to the heat and add a handful of baby spinach, salt and pepper.

Cook just until the spinach wilts.  Add the pasta directly from the water it's cooking in to the saute pan.  Add a few spoonfuls of the pasta water, too.

Turn until combined:

Serve with Pecorino Romano or Parmigiano Reggiano cheese.  Enjoy!

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