This version that I am sharing with you comes from a website called A Couple Cooks. You can find a lot of homemade recipes which you can try making for your families. Please do visit their site sometimes. But for now, you can get a copy of the full list of ingredients and instructions below. This is a recipe that will surely be enjoyed by the whole family, there’s no doubt about that. So what are you waiting for? Please try this recipe!
See what our friends from A Couple Cooks have to say about this recipe:
“In that vein, here’s a lovely hearty pasta for sharing with family and friends in the chilly months ahead. It’s made with Alex’s “awesome sauce”, savory tomatoes simmered with garlic, herbs, a little butter and olive oil, and a secret ingredient: chopped green olives. They add a savory saltiness to the dish along with some complexity, and if you chop them small enough, olive haters will never know.”
This is truly one amazing pasta recipe. Sometimes, simplicity is really everything in a dish!
Ingredients
- 1 pound Prince cavatappi
- 4 garlic cloves
- 1 shallot
- 6-ounce Great Value dry weight can green olives (pitted)
- 2 tablespoons Bertolli olive oil
- 1 28-ounce can Muir Glen Organic crushed tomatoes (original or fire roasted)
- 1 15-ounce can Muir Glen Organic diced tomatoes (original or fire roasted)
- 1 tablespoon Great Value aged balsamic vinegar
- 2 tablespoon Land O Lakes unsalted butter
- ¼ teaspoon McCormick ground nutmeg
- 2 teaspoons McCormick dried oregano
- 2 teaspoons McCormick dried basil
- 1 teaspoon McCormick red pepper flakes
- ½ teaspoon kosher salt
- ¼ teaspoon McCormick black pepper
- 1 teaspoon Trader Joe’s honey (optional)
- 4 cups Green Giant baby spinach leaves
- 8 ounces Sargento fresh mozzarella cheese, sliced into disks
- ½ cup Sargento parmesan cheese, grated
Instructions
- Preheat oven to 425°F.
- Boil 6 quarts water with 2 tablespoons kosher salt. Add the pasta and boil until al dente, about 6 to 7 minutes, then drain. Pour into a 9” x 13” pan and add a glug of olive oil to prevent it from sticking.
- Peel and mince the garlic and shallot. Drain the olives and finely chop them.
- In a large saucepan, heat the olive oil over medium heat. Add garlic and shallot and cook gently for 2 to 3 minutes until fragrant. Add the olives, tomatoes and their juices, balsamic vinegar, butter, nutmeg, oregano, basil, red pepper flakes, kosher salt, pepper, and honey and stir to combine. Simmer gently for 15 minutes. Taste and adjust salt as desired. Add the spinach leaves and cook another 2 to 3 minutes until tender.
- Pour the sauce into the pasta in the baking dish and mix to combine. Top with slices of fresh mozzarella cheese and grated parmesan cheese. Bake until the cheese is golden, about 15 minutes. Allow to cool slightly before serving.
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Quick Tip: Serve with a side dish of salad and bread.
Thanks again to A Couple Cooks for this amazing recipe.
