Here is another variation on a classic Italian pasta dish. Recently I made a healthy spaghetti carbonara, this week it is spaghetti puttanesca. I started with the classic recipe but rather then using anchovies and olives to make it salty I used feta and olives. To make it a bit healthier I added baby spinach. The result was spicy, salty and saucy, as any good puttanesca should be.
Pasta Puttanesca with Feta and Spinach(serves 2)
Over medium heat cook the garlic and chilies in the oil. Stir until the garlic is tender, about 3 minutes. Add the tomatoes, olives, capers, parsley and pepper and cook for about 10 minutes. Add in spinach and stir until just wilted, taste and correct for seasoning. Toss sauce with pasta and feta and serve hot.