One-Pot Puttanesca

• 220 g spaghetti, uncooked
• 1/4 cup Kraft Extra Virgin Olive Oil Italian Pesto Parmesan Dressing
• 3 plum tomatoes, chopped
• 1 onion, chopped
• 1/4 cup chopped drained oil-cured olives
• 2 Tbsp. capers
• 1/2 cup chopped fresh basil, divided
• 1/4 cup Kraft 100% Parmesan Aged Grated Cheese
• 3 cups tightly packed baby spinach leaves

1. Cook spaghetti in large saucepan as directed on package, omitting salt.
2. Drain spaghetti, reserving 1/4 cup cooking water; set both aside.
3. Heat dressing in same saucepan on medium heat.
4. Add tomatoes, onions, olives, capers, and 1/4 cup basil; mix well.
5. Cook 5 min., stirring frequently.
6. Add cheese and spinach; mix lightly.
7. Cook and stir 1 min.
8. or just until spinach is wilted.
9. Add spaghetti and reserved cooking water; mix lightly.
10. Sprinkle with remaining basil.

olive oil, tomatoes, onion, olives, capers, fresh basil, cheese, tightly packed baby spinach leaves

Taken from www.kraftrecipes.com/recipes/one-pot-puttanesca-182645.aspx (may not work)