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.

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

Yield: 4

Prep Time: 10 min.

Cook Time: 15 min.

Total Time: 25 min.

Ingredients:

1 lb of whole wheat spaghetti, cooked per instructions
1/2 tbsp of olive oil (plus more for drizzling)
1 1/2 cups of grape tomatoes
Dash of crushed red pepper flakes
Sea salt and freshly cracked pepper, to taste
1 clove of garlic, minced
1/2 cup of tapenade (recipe link above)
1 cup of baby spinach
1 cup of arugula
Feta cheese

Directions:

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.

Adapted recipe and photos by For the Love of Cooking
Original recipe inspired by Everyday Home

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13 Responses to “Spaghetti with Tapenade, Tomatoes, Spinach, Arugula, and Feta”

  1. 1

    Katarina — September 25, 2012 @ 8:11 pm

    This dish has a nice color!

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  2. 2

    Chung-Ah | Damn Delicious — September 25, 2012 @ 10:47 pm

    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!

    [Reply]

  3. 3

    Lia — September 26, 2012 @ 3:07 am

    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.

    [Reply]

  4. 4

    Kim in MD — September 26, 2012 @ 4:31 am

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

    [Reply]

  5. 5

    Jenn's Food Journey — September 26, 2012 @ 5:27 am

    Yum!! I keep thinking about using tapenade on pasta and just never have done it yet… now I have been inspired!!!

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  6. 6

    Sue/the view from great island — September 26, 2012 @ 9:51 am

    I found you through Barefeet in the Kitchen—this pasta looks great, I love all the Mediterranean flavors in it.

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  7. 7

    yws — September 26, 2012 @ 11:28 am

    I really like the dish colour(:

    [Reply]

  8. 8

    Marjie — September 26, 2012 @ 12:54 pm

    I love it when you have a wonderful pasta dish, and there’s enough left over for lunch! Happy Wednesday, Pam.

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  9. 9

    Diane — September 26, 2012 @ 1:05 pm

    That looks so delicious, yum yum. Take care Diane.

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  10. 10

    Chris — September 26, 2012 @ 5:28 pm

    That sounds “eye-wincingly” good. The briny bite of olives and feta make me make funny faces and I LOVE that about them.

    [Reply]

  11. 11

    Words Of Deliciousness — September 26, 2012 @ 6:44 pm

    This sounds wonderful. Great flavors in this pasta dish.

    [Reply]

  12. 12

    Sues — September 26, 2012 @ 6:45 pm

    I’m ALWAYS in the mood for pasta and ESPECIALLY when it involves feta. Feta really does make everything better!!

    [Reply]

  13. 13

    G8 Day! — October 1, 2012 @ 3:54 pm

    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.

    [Reply]

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