Pasta Puttanesca with Spinach

• 2 Tablespoons Extra Virgin Olive Oil
• 1 whole Small Onion
• 3 cloves Garlic
• 1/2 cups Black Olives, Preferably Oil-cured, Roughly Chopped
• 3 Tablespoons Capers, Roughly Chopped
• 1- 1/2 teaspoon Anchovy Paste
• 14 ounces, weight Can Diced Tomatoes (no Sodium Added)
• 8 ounces, weight Can Tomato Sauce (no Sodium Added)
• 2 Tablespoons Red Pepper Flakes
• 1 teaspoon Dried Oregano, Crushed
• 3/4 pounds Whole Wheat Shells Or Any Favorite Pasta
• 1/2 pounds Chopped Frozen Spinach

1. Put a pot of water on to boil.
2. Heat olive oil on medium high heat in a largue saute pan.
3. Add onion and saute until translucent, about 4 minutes.
4. Add garlic and cook until very lightly browned, about 2 minutes.
5. Add olives, capers, and anchovy paste and stir until anchovy paste dissolves into mixture.
6. Add tomatoes, tomato sauce, red pepper flakes, and oregano.
7. Turn heat down to medium low and let simmer while pasta cooks.
8. Cook the pasta to al dente according to package instructions.
9. Drain, reserving 1/4-1/2 cup pasta water.
10. Add spinach (from frozen is fine) to the sauce and bring back to a simmer.
11. Add pasta and some of the pasta water (enough so that the sauce really sticks to the pasta).
12. Stir.
13. Serve pasta topped with parmesan cheese and crusty bread.

olive oil, onion, garlic, black olives, capers, anchovy paste, tomatoes, tomato sauce, red pepper, oregano, whole wheat shells, frozen spinach

Taken from tastykitchen.com/recipes/main-courses/pasta-puttanesca-with-spinach/ (may not work)