- 1 cup dehydrated cherry tomato halves
- 1/4 cup olive oil
- 1/2 cup oil-cured or Greek olives, pitted and torn in half
- 1 Tbsp. slivered garlic
- 1/2 tsp. dried hot pepper flakes (or to taste)
- 1/4 cup dry white wine
- 1 Tbsp. chopped fresh thyme
- 12 oz. spaghetti (for a gluten-free option, substitute brown rice spaghetti)
- 4 packed cups spinach leaves, cut into strips
- Salt and pepper
- Freshly grated Parmesan or other Italian-style hard cheese
Bring a pot of salted water to boil. Use scissors to cut a few dried tomatoes into slivers, enough to make 2-3 tablespoons. Set aside. Combine olive oil, olives, garlic and pepper flakes in a large skillet over medium flame. When oil sizzles, reduce heat to low and cook mixture, stirring occasionally for a few minutes. Raise heat to medium and add cherry tomato halves (not strips), wine and about 1/2 cup of the boiling water to the skillet. Simmer it 5 or so minutes. Add thyme and reduce heat to lowest point; continue to cook slowly, stirring often and adding more water if necessary (you want to end up with some liquid left in the pan).
Meanwhile, cook pasta until barely tender. Add spinach to the pot (it will quickly wilt) and then drain the ingredients. Toss with tomato mixture; add salt and pepper to taste. Serve with grated cheese.