Pasta with olives, spinach, and tomatoes

This is a recipe that is quick and feeds a lot of people. The key is that you need to use good olives. I buy a little barrel of kosher green olives that taste sort of like the ones you get in Spain. The olives take the place of any meat you would add to the pasta. You won't miss the meat at all. Otherwise, you will need:

1 lb of pasta

4 oz. of good green olives, chopped

1 pint of cherry tomatoes, halved

6 oz. of fresh baby spinach

4 cloves of garlic, diced

1/4 cup of olive oil

1/2 cup of pine nuts

red pepper flakes

parmesan cheese

Saute the garlic and olives together in the olive oil until the garlic is tender. Cook the pasta as directed in salted water to al dente. Add the tomatoes and cook an additional 3 minutes. Add the spinach when the tomatoes are tender and cook until wilted. Add the cooked pasta and one ladel full of the pasta water. Top with pine nuts, parmesan cheese and dried red pepper flakes.