Italian Pasta Toss

SkillScale: 2
Serves: 8
An old friend taught me this recipe when she returned from an Italian cooking trip in the South part of Italy (the part known for pasta; the North is known for its risotto and rice dishes). This beautifully colored dish looks appetizing and has the unexpected flavors of sausage and olives. This makes a lot of pasta, so its great for families or a crowd!

large bag of dry, corkscrew pasta
Italian sausage (select mild to spicy to suit your taste)
Spanish olives (green)
1/2 large bag frozen spinach thawed in a collander inthe sink
2 cans stewed tomatoes (try the ones seasoned with garlic and olive oil)
parmesan cheese and/or fresh basil for garnish

Cook the pasta until boiling, place lid on pot and turn off heat. The pasta will continue to cook on its own while you save energy and money (this is a tip I learned from sister- thanks, Jen).

While the pasta is cooking, brown sausage on the stove top, slice olives in half to reveal the center, thaw spinach and open cans of stewed tomatoes.

Drain pasta and return it to large dish to toss in the rest of the ingredients. When the sausage is done cooking, drain and add to pasta. Add spinach, tomatoes and olives. Place in a serving dish or serve in individual bowls, top with basil and parmesan and enjoy.