1poundorecchiette pastacooked according to package directions
124-ounce jar marinara sauce, or the same amount of homemade
2tablespoonssun-dried tomatoesin oil, drained and chopped
¼cupkalamata olives sliced
18-ounce bag baby spinach
4ouncesfeta cheesecrumbled
½teaspoonred pepper flakesoptional
2tablespoonscapersrinsed and drained (optional)
Salt and pepperto taste
Chopped parsleyfor garnish (optional)
Instructions
Heat the marinara sauce in a large skillet. Add the sun-dried tomatoes, olives, and capers, if using; simmer for a couple of minutes, then add the cooked orecchiette along with the spinach. Simmer until the pasta is heated through and the spinach has just wilted about 3 - 4 minutes. Add red pepper flakes, taste and adjust seasonings (remember, the feta cheese will add saltiness to the dish). Place in large heated bowls; top with crumbled feta. Garnish with chopped parsley, if desired.