1 lb whole-wheat pasta
2 tablespoons olive oil
4 cloves garlic – diced
4 organic tomatoes – chopped
1 cup Greek olives – pitted and sliced
2 tablespoons capers
2 T fresh oregano – chopped
1/4 cup fresh basil – chopped
1 pound fresh organic spinach
Cook pasta according to package. When cooked to al dente, drain but don’t rinse.
Saute garlic in olive oil.
Add tomatoes through basil and let simmer 5 minutes, stirring frequently.
Toss in spinach at the last minute so that it wilts, but doesn’t cook through.
Transfer pasta to a large, flat-bottomed bowl and pour sauce over pasta.