3medium tomatoes, chopped(or 1 can 375 ml diced tomatoes, drained - about 1 cup)
1tbspcapers, rinsed and chopped
1/2cupolives, chopped or 3 tablespoons olive tepanade (optional)
1/2tspchili flakes (or to taste)
1lemon (2 tsp zest, juice from 1/2 lemon)
4cupfresh baby spinach, roughly chopped
salt and pepper to taste
BEGIN SAUCE: Heat a large saucepan to medium high. Add olive oil. Add chopped vegetables and saute about 8 minutes until tender. Reduce heat to medium. Add garlic, olives (if using), capers, lemon juice, tomatoes and chili flakes. Cook, stirring occasionally, for another 3-5 minutes.
COOK PASTA: While sauteing vegetables, bring a pot of salted water to boil. Add pasta and cook according to package directions Drain, RESERVING 1 cup of the pasta liquid. Put spaghetti back in the warm pot. Add 1/4 cup of the liquid and cover. Set aside.
FINISH PASTA: Add spinach to vegetable mixture. Stir until wilted, about 1 minute. Add lemon zest. Add cooked pasta to vegetable mixture and stir to combine well. Add pasta water a little at a time to get the consistency you like. Taste and adjust seasonings including salt and pepper if needed.
SERVE: Transfer to a serving platter or serve straight from the pan. Add a drizzle of olive oil if desired as well as the garnishes you like. Pass extra Parmesan.
Vegetables: If using vegetables that cook very quickly such as asparagus, zucchini or snow peas, add them toward the end of sauteing the vegetables to avoid over cooking.