Recipes

Roman Penne with Spinach

Ingredients:

3 bunches of fresh spinach (or 2 packages of frozen spinach)

2 cans of olives (green with pimientos or black)

2 jars of capers, drained

16 oz. package of penne (or other pasta)

olive oil, salt and pepper, garlic (optional)

Directions:

Wash and cut up spinach leaves, steam in large pot with just enough water to cover bottom, stirring frequently. Slice olives in half, add to spinach. Add capers, about 1/4 cup olive oil, salt, and pepper to taste and 2 cloves of minced garlic. Let simmer over low heat 10 – 15 minutes, stirring occasionally.

Meanwhile, cook penne in salted boiling water to which 1 Tablespoon olive oil has been added. Drain as soon as they are “al dente”. Add to spinach mixture and serve with grated Parmesan cheese.