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Spaghetti with Tapenade, Tomatoes, Spinach, Arugula, and Feta

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.

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 minute 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.

Spaghetti with Tapenade, Tomatoes, Spinach, Arugula, and Feta

 

Spaghetti with Tapenade, Tomatoes, Spinach, Arugula, and Feta

Spaghetti with Tapenade, Tomatoes, Spinach, Arugula, and Feta

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

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 minute 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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13 Comments

  1. 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.

  2. That is one gorgeous bowl of pasta! I love everything about it, especially the tapenade. I imagine the leftovers were delicious, too!

  3. 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.