Made with high quality pantry staples, this umami packed dish is rich in flavour & low in effort, making it the perfect midweek dinner to feed your hungry hoard.
You could also easily double the recipe, reserving half to use for pizza night later in the week.
-1 organic brown onion, diced.
-1 large clove of organic garlic.
-1 tin of anchovies in olive oil.
-1/2 jar organic capers, drained & roughly chopped.
-Large handful pitted Kalamata olives, drained & roughly chopped.
-1 tin of organic whole peeled tomatoes.
-Large handful of organic parsley, thick stems removed & finely chopped.
-Two large handfuls of baby spinach.
-1 TSP sugar.
-1 organic lemon, halved.
-Organic EVOO, salt & pepper to taste.
-Organic parmesan, finely grated.
-Optional organic chilli, finely diced.
Add the tin of anchovies (including the oil) breaking up the anchovies & stirring to combine with the onions. Allow to cook for a few minutes before adding the garlic, capers & olives.
Pour in the tin of tomatoes, breaking up the whole tomatoes with a wooden spoon. Add a splash of water to the empty tin, give it a swish to get the last of the flavour & pour into into the pan. Add the teaspoon of caster sugar & stir to combine before bringing up to a simmer.
Once simmering add the finely chopped parsley & season with salt & pepper to taste (you might not need to add any extra salt as the anchovies, capers & olives are all quite salty!)
Allow to simmer whilst you cook your pasta according to packet directions until al dente. Reserve a decent splash of the pasta water.
Remove sauce from the heat, layer the baby spinach leaves on top & the add the cooked pasta plus a little splash of the reserved water. Stir to combine.
Serve topped with organic parmesan, a little squeeze of lemon & a sprinkle of finely chopped chilli if using !
Image & Recipe from Jessica Bull @jessicaelisebull
You could also easily double the recipe, reserving half to use for pizza night later in the week.
Ingredients:
-1 packet of organic pasta (or organic gluten free pasta.)-1 organic brown onion, diced.
-1 large clove of organic garlic.
-1 tin of anchovies in olive oil.
-1/2 jar organic capers, drained & roughly chopped.
-Large handful pitted Kalamata olives, drained & roughly chopped.
-1 tin of organic whole peeled tomatoes.
-Large handful of organic parsley, thick stems removed & finely chopped.
-Two large handfuls of baby spinach.
-1 TSP sugar.
-1 organic lemon, halved.
-Organic EVOO, salt & pepper to taste.
-Organic parmesan, finely grated.
-Optional organic chilli, finely diced.
Method:
Over medium ~ low heat sauté the diced onion in a splash of olive oil & a small pinch of salt until translucent.Add the tin of anchovies (including the oil) breaking up the anchovies & stirring to combine with the onions. Allow to cook for a few minutes before adding the garlic, capers & olives.
Pour in the tin of tomatoes, breaking up the whole tomatoes with a wooden spoon. Add a splash of water to the empty tin, give it a swish to get the last of the flavour & pour into into the pan. Add the teaspoon of caster sugar & stir to combine before bringing up to a simmer.
Once simmering add the finely chopped parsley & season with salt & pepper to taste (you might not need to add any extra salt as the anchovies, capers & olives are all quite salty!)
Allow to simmer whilst you cook your pasta according to packet directions until al dente. Reserve a decent splash of the pasta water.
Remove sauce from the heat, layer the baby spinach leaves on top & the add the cooked pasta plus a little splash of the reserved water. Stir to combine.
Serve topped with organic parmesan, a little squeeze of lemon & a sprinkle of finely chopped chilli if using !
Image & Recipe from Jessica Bull @jessicaelisebull
