Spaghetti with Squashed Olives
adapted from Jamie Oliver, The Naked Chef Takes Off
2 cloves garlic, minced
1 small yellow onion, minced
1 small dried chili, crushed - to taste
1 pint cherry tomatoes, halved
1 small container of kalamata olives, pitted and crushed
Small swig of balsamic vinegar (literally like once around the pan, that's it!)
your favorite gluten-free pasta (I used a brown rice linguine)
salt and pepper
3 large handfuls of greens (spinach, arugula, etc)
Heat the frying pan with olive oil and add garlic and onion. Saute until tender - about 3 minutes. Add the dried chili, tomatoes and olives. Let cook for another 5 minutes. Add a quick swig of balsamic vinegar and leave the heat on low. Meanwhile, cook the pasta according to the directions on the box.
Before the pasta is done, add salt, pepper and greens to the tomato mixture. Toss until the greens start to wilt.
When the pasta is done, serve the pasta toppe