Roman Penne with Spinach


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)


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.