Linguini with Spinach, Olives and Chilli Tomato Sauce

There always come a time that I get completely over meat and need to enjoy a "vegetarian" meal. Whether its weekly or over a period of weeks - last night was that night! So with that in mind I immediately thought of this recipe and cooking it.

Since buying this cookbook more than 10 years ago I have always wanted to try this recipe. Especially as the recipe calls for the use of fresh tomatoes to make the sauce instead of passata or tinned diced tomatoes. Yet it was simple but full of flavour. The dish wasn't gluggy or dry as there was plenty of sauce from the fresh tomatoes. The chilli's were noticable but not overpowering. I adore baby spinach any day of the week and using fresh basil in the sauce added a wonderful taste element.

The other reason that this dish was on the menu is that it was part of a group I have joined on the Weight Watchers forums. Ashlea came up with the idea of participating in a cooking class to not only share recipes but to encourage people to try new things whilst on their weightloss journies... I of course thought it was a wonderful idea and also volunteered to offer up the first recipe. As I mentioned I haven't cooked this before so it was good for me too but the fact that it is a very basic recipe to follow made it a perfect choice.

And the verdict - Noel and I both loved it. We will definitely be cooking this again....

Linguini with Spinach, Olives and Chilli Tomato Sauce
(recipe source: WW Simply The Best)

Serves 2
Points per serve 4

1 teaspoon olive oil
1 clove garlic, crushed (or 1 tsp jar)
1/2 brown onion, diced
2 cups ripe tomatoes, chopped
2 teaspoons tomato paste
1 - 2 small red chillies, chopped
2 teaspoons fresh basil, shredded
1 teaspoon dried oregano
freshly ground black pepper
40g kalamata olive
1 1/2 cups baby spinach
2 cups cooked linguini (120g dry)

Heat oil, saute garlic and onion until onion is transparent.

Add tomatoes, tomato paste, chillies, basil, oregano and pepper and heat while stirring until tomatoes release their juice.

Add olives and heat until sauce reaches desired consistency, adding a little water if necessary.

Add warm pasta to tomato sauce along with the spinach. Toss until completely combined and pasta is covered with sauce. Serve immediately.

Note: cook pasta to al dente, rinse and drain. When just about to add to sauce warm pasta by rinsing under hot water, drain completely. This helps the pasta to seperate and makes it easier to stir through the sauce.