White Wine & Butter Linguine with Tomatoes, Kalamata Olives, Spinach

First things first, let's talk ingredients. You're going to need some linguine—because, duh, it's in the name. Kalamata olives, because we're classy and we like our pasta with a bit of an attitude. Grape tomatoes, spinach, dry white wine (sip a bit while you cook, I won't tell), butter (because everything's better with butter), chicken broth, and an array of cheeses that would make any dairy lover weep with joy. Oh, and don't forget the herbs and spices; we're not animals.

Now, how did I whip up this masterpiece, you ask? Well, after performing a quick kitchen dance, I heated some olive oil, minced garlic, and butter in a large frying pan. Once the butter melted like my resolve to diet, I threw in the tomatoes and Kalamata olives, and gave them a good sprinkle of oregano, basil, salt, and pepper. Cooked them until the tomatoes started bursting—because who doesn't like a bit of drama in their cooking? Then, I added the white wine and chicken broth. Tossed in the spinach until it looked slightly less enthusiastic about life. Sprinkled in the Parmesan cheese and garlic powder, gave it a good stir, and then dealt with the linguine. Once the pasta was drained (saving a bit of that precious pasta water), I introduced it to the pan, mixed them together like long-lost lovers, and then, because I'm a generous soul, sprinkled feta cheese and red pepper flakes on top.

And there you have it, folks. A dish so good, you'll want to write home about it. Or at least brag about it on Instagram. Give it a try, and remember, the secret ingredient is always a sprinkle of sarcasm and a dash of love. Or is it the other way around?

Yield: 4

Author: Sippin Foodie

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White Wine & Butter Linguine with Tomatoes, Kalamata Olives, Spinach

This is a frequent go-to pasta dish for me on weeknights. It’s super easy, quick, and freaking delicious. Kalamata olives add SO much flavor in pasta dishes, I absolutely love them. If you do too, give this a try, you can thank me later.

Prep time: 5 MinCook time: 15 MinTotal time: 20 Min

Ingredients

• Linguine
• Kalamata olives - 1 1/2 cups
• Grape tomatoes - 1 1/2 cups
• Spinach - 4 handfuls
• Dry white wine - 1/4 cup
• Butter - 1/2 stick
• Chicken Broth - 1 cup
• Feta cheese
• Grate Parmesan cheese
• Dried oregano
• Dried basil
• Minced garlic
• Garlic powder
• Salt & Pepper
• Red pepper flakes
• Extra Virgin Olive Oil

Instructions

1. In a large frying pan/skillet, heat olive oil, minced garlic and butter until butter is melted.
2. Add tomatoes, Kalamata olives. Sprinkle with oregano, basil, salt & pepper, and cook until tomatoes start bursting. (roughly 5 min).
3. Add white wine, chicken broth, and mix spinach in. Cook until spinach is starting to wilt a little.
4. Sprinkle in Parmesan cheese, and garlic powder. Stir.
5. Boil & cook linguine. Drain, and pour a little of the pasta water into the pan, along with the linguine and mix well.
6. Sprinkle feta cheese and red pepper flakes on top and serve!

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