Spaghetti with Tapenade, Tomatoes, Spinach, Arugula, and Feta
This is my new favorite pasta and I can’t wait to make it again. I found this in an old Everyday Food and decided to finally give it a try – I am so glad I did. I made my own tapenade because it is ridiculously expensive and I like my homemade version better anyway. I couldn’t decide between using arugula or spinach so I ended up using a little of each. This dish was a hit with all of us, especially me! I had the leftovers for lunch today and it was just as good! I highly recommend this recipe.
How to Make Spaghetti with Tapenade, Tomatoes, Spinach, Arugula, and Feta
Make the tapenade. Set aside for the flavors to mingle.
Cook the pasta in a large pot of boiling salted water, per instructions. Drain pasta. Return the empty pan to the stove and heat the olive oil over medium heat. Add the tomatoes, crushed red pepper, sea salt, and freshly cracked pepper, to taste. Cook, stirring often, for 4-5 minutes or until the tomatoes are bursting; add the minced garlic and cook, stirring constantly, for 1 minute.
Return the pasta back to the pan, add the tapenade, spinach, and arugula then mix until evenly coated. Drizzle a bit more olive oil then season with sea salt and freshly cracked pepper, to taste. Place into serving bowls then top with feta cheese. Serve immediately. Enjoy.
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Equipment
Ingredients
- 1 lb of whole wheat spaghetti cooked per instructions
- ½ tbsp of olive oil plus more for drizzling
- 1 ½ cups of grape tomatoes
- Dash of crushed red pepper flakes
- Sea salt and freshly cracked pepper to taste
- 1 clove of garlic minced
- ½ cup of tapenade recipe link above
- 1 cup of baby spinach
- 1 cup of arugula
- Feta cheese
Instructions
- Make the tapenade. Set aside for the flavors to mingle.
- Cook the pasta in a large pot of boiling salted water, per instructions. Drain pasta. Return the empty pan to the stove and heat the olive oil over medium heat. Add the tomatoes, crushed red pepper, sea salt, and freshly cracked pepper, to taste. Cook, stirring often, for 4-5 minutes or until the tomatoes are bursting; add the minced garlic and cook, stirring constantly, for 1 minute.
- Return the pasta back to the pan, add the tapenade, spinach, and arugula then mix until evenly coated. Drizzle a bit more olive oil then season with sea salt and freshly cracked pepper, to taste. Place into serving bowls then top with feta cheese. Serve immediately. Enjoy.
This dish has a nice color!
I’m so jealous that you get to have these leftovers for lunch! If only I can take a plateful to work with me tomorrow!
Hi Pam,
This really is my kind of food and the combination of flavours and the vibrant colours of this dish, they really make my day!!!
Cheers,
Lia.
That is one gorgeous bowl of pasta! I love everything about it, especially the tapenade. I imagine the leftovers were delicious, too!
Yum!! I keep thinking about using tapenade on pasta and just never have done it yet… now I have been inspired!!!
I found you through Barefeet in the Kitchen—this pasta looks great, I love all the Mediterranean flavors in it.
I really like the dish colour(:
I love it when you have a wonderful pasta dish, and there’s enough left over for lunch! Happy Wednesday, Pam.
That looks so delicious, yum yum. Take care Diane.
That sounds “eye-wincingly” good. The briny bite of olives and feta make me make funny faces and I LOVE that about them.
This sounds wonderful. Great flavors in this pasta dish.
I’m ALWAYS in the mood for pasta and ESPECIALLY when it involves feta. Feta really does make everything better!!
Waiting to pull this meal off tonight! Can’t Wait!!! Got all the prep work done just wish the family would come home already! LOL. My SIL hooked me on your blog & she’s the best cook in a family of 11 (hers) & our husbands have 9 siblings. Your stories & recipe are always an inspiration & a “go to” for H E L P!!! : ) Thanks.