Cavatappi Puttanesca

Heat 2 tbsp olive oil in a large pot over medium heat. Add onion, garlic, Italian seasoning, and a pinch of salt and pepper. Cook, stirring frequently, until onion is softened and garlic is fragrant, 2 to 3 minutes. (4-serving meal: use 4 tbsp olive oil)

Add crushed tomatoes, tomato powder, and 2 cups water to a large pot and whisk to combine. Add pasta and olive tapenade and bring to a boil. Reduce heat to low and simmer, partially covered, until pasta is al dente, stirring occasionally, 10 to 12 minutes. (4-serving meal: use 4 cups water) TIP: Be sure to whisk the sauce well before adding pasta to reduce clumping.

Toss arugula, lemon juice, 1 tbsp olive oil, and a pinch of salt and pepper in a medium bowl. (4-serving meal: use 2 tbsp olive oil) TIP: Start with half the lemon juice and add more if needed.

Add spinach to the finished pasta and stir until wilted, 2 to 3 minutes. Divide the cavatappi puttanesca with olives between two shallow bowls and top with lemon arugula salad. Buon appetito! TIP: Feel free to serve the salad on the side.