Ingredients
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1 teaspoon olive oil
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1 clove garlic, crushed
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1 medium onion
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2 1/2 cups ripe tomatoes (you could use canned)
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2 teaspoons tomato paste
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1 -2 small chile, chopped
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2 teaspoons fresh basil
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1 teaspoon dried oregano (I use 1 tablespoon fresh)
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black pepper
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2 cups spinach (wash well and remove the tough stems)
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40 g kalamata olives, pits removed and chopped
Instructions
- Heat the oil and cook the garlic and onion gently until the onion is transparent.
- Add the tomatoes, paste, chillies, herbs and pepper and heat stirring until the tomatoes soften and release their juices.
- Add the olives, and heat until the sauce reaches desired consistency.
- Stir through the spinach until warmed through.
- Serve over any pasta you enjoy.
- I sometimes add maybe 200g of chicken breast strips at the stage where you fry the onions.