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:
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:
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