One-Pot Pasta with Kalamatas and Spinach
Prep time:
30 mins
Total time:
30 mins
Yield: 8 people
Description
For an even simpler dish, use 12 ounces frozen spinach for fresh if you like.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, cut into medium dice
- 1 pound small pasta, such as ditalini or orzo (Bite-size pasta works well too.)
- 1 quart Garlicky Tomato Sauce (see instructions within our recipe for Vat of Simple Tomato Sauce) or good quality store-bought marinara
- 2 cans (15-16 oz each) small or large white beans, such as Navy, Cannellini, or Great Northern, drained
- 1 cup pitted and coarsely chopped Kalamata olives
- 1 tablespoon dried oregano
- 1 1/2 teaspoons salt
- 12 ounces (packed 2 quarts) fresh spinach or 1 package (10 to 16 ounces) frozen, thawed
- 1 cup (4 oz) crumbled feta cheese (optional), plus extra for sprinkling
- 1/4 cup chopped fresh dill, optional
Instructions
- Heat oil over medium-high heat in a large soup kettle. Add onion; sauté until translucent, about 5 minutes. Add pasta, tomato sauce, 1 quart of water, beans, olives, and oregano, and salt. Cover and simmer until pasta is almost tender and most of the liquid has absorbed, 8 to 10 minutes, depending on pasta shape. Stir in spinach, and optional feta and dill until wilted. Re-cover pot and continue to cook until liquid has absorbed and pasta is tender, just a few minutes longer. Serve with an additional sprinkling of cheese, if you like.