This is one of my wife’s mother’s recipes. It is an excellent main course pasta dish particularly in the warm weather. If you are looking for something extra, adding grilled chicken to this recipe works beautifully as well. My kids love this recipe but they are big olive/caper eaters to begin with.
Ingredients:
1 pound linguine
1 bunch fresh basil
1 medium purple onion
3 large ripe tomatoes
lemon pepper or dash
1 tablespoon tarragon vinegar
20 spinach leaves torn
1 teaspoon dried basil
1 jar capers
2 teaspoons fresh garlic
½ cup olive oil
½ cup sliced black olives
Shredded parmesan cheese (optional)
1. Heat olive oil, lemon pepper (dash), vinegar and garlic in the microwave for 2 minutes. Let stand.
2. Cook linguine according to directions
3. Chop onion
4. Wash spinach and tear into pieces
5. When linguine is cooked, drain and pour in the olive oil mixture from step 1.
6. Add fresh basil, dried basil and more pepper to pasta.
7. Add spinach, onion, capers and more olive oil if necessary to pasta.
8. Just before serving, toss again and season with salt and pepper if necessary.
9. Placed chopped tomatoes and olives on top.
Best if served at room temperature.
Notes: I have made a gluten free version of this recipe using gluten free noodles (Tinyaka Brown Rice Linguine) and it was just as good as the original.
The original recipe called for Mrs. Dash but we have a cumin allergy in the family (took forever to find that one!!) so switched.
