With appealing Mediterranean flavorings, you’ll feel like you’re vacationing. For a non-veg variation, toss in some grilled shrimp or chicken breast.
12 ounces bow tie pasta
2 tablespoons olive oil
2 cloves garlic, finely chopped
2 cups chopped fresh or canned tomato
2 cups baby spinach leaves, roughly chopped
2 tablespoons lemon juice, preferably freshly squeezed
2 tablespoons sliced kalamata or other ripe olives (about 5 to 6 olives)
2 tablespoons capers, drained and rinsed
1/4 teaspoon ground black pepper
1/8 teaspoon salt
2 tablespoons grated Romano cheese
1. Cook the pasta according to the package directions. Before draining, scoop out 1/2 cup of the pasta-cooking water and reserve. Drain the pasta and return it to the cooking pot to keep warm.
2. Meanwhile, in a large, nonstick skillet over medium-low heat, combine the oil and garlic. Cook for about 2 minutes, or until the garlic is soft and fragrant. Do not brown. Add the tomato and cook for about 4 minutes longer, or until the tomato starts to soften. Add the spinach and cook, tossing, for about 1 minute more, or until wilted. Stir in the lemon juice, olives, capers, pepper, and salt. Reduce the heat to low.
3. Add the tomato mixture to the reserved pasta and toss to coat. Add a few tablespoons of the reserved cooking water, if needed, to moisten the pasta.
4. Serve sprinkled with cheese.