Summer Pasta

This “sauce” was originally to be used with white fish, but I made this when I was pregnant, so I couldn’t eat white fish. I tried it with pasta. Not bad.
ingredients:
half a head of garlic
1 large shallot
olive oil
teardrop tomatoes
green olives
spinach
pasta

I diced the shallot and the garlic and put it on medium high heat, with some olive oil. I like lots of garlic, so it was pretty loaded.

After the shallot became soft, I added the tomatoes, which I sliced in half, so they wouldn’t be so sour. I also added pepper and salt.

I liked the taste of these particular Spanish olives, so I chopped up about 1/4 cup, depending if you like olives…

Add the olives and the spinach and let simmer til all the flavors kind of blend together. You can also try it the way it was supposed to be, over seared white fish.

This is an awful picture, but trust me, it tastes great.