Last night I craved a healthy meal, and I needed to use some tomatoes and spinach from my fridge. If there’s one thing I hate, it’s wasting food. Oh, and Miley Cyrus. Well, I don’t hate her per say. I just think she’s one of the creepiest celebrities to emerge of late. I’m being mean; I’ll stop.
Enough about Miley Cyrus. Let’s talk about this pasta. It’s yummy, easy, and a good way to use up fresh, very ripe tomatoes. xo, m
Easy Peasy Pasta
Note: the recipe quantities are estimations. You can’t mess up this dish. Sorry for the bad cell phone picture.
3 large tomatoes or 10 small ones, chopped roughly with the seeds removed
1 Tbl. tomato paste
3 Tbl. capers with some of the liquid from the jar
2-3 cloves of garlic, minced
4 large handfuls of spinach
2 Tbl. olive oil
Pinch of red pepper flakes to taste
Salt to taste
Whole wheat pasta
Saute the garlic in the olive oil for a few minutes. Add tomatoes and saute for 5 minutes. Add tomato paste, capers, and pepper flakes to taste. Let cook for 5-10 minutes, and taste to see if you need to add any salt. Boil the water for the pasta, and cook according to directions. A few minutes before pasta is done, add spinach to sauce. Let cook until wilted. EAT!