1/2lb Angel Hair Pasta (Wheat, whole grain or regular) (Broken into three pieces)
1 cup Sun-dried Tomatoes
1 Large Frozen Package Spinach (Cut Leaf Spinach)
1 Bell Pepper (chopped)
1 Onion (chopped)
10 cloves Garlic (finely chopped)
10 - 15 Black Olives (Each sliced into two)
1 - 2 teaspoon Salt
1/2 teaspoon Black Pepper
1/2 teaspoon Cayenne Pepper
1 teaspoon Italian Blend Spice
1 teaspoon Oregano
5 tablespoons Olive Oil
1/2 cup Grated Parmesan Cheese
6-8 cups Water
In a large frying pan, add 2 tablespoons oil. When oil is hot, add onion, bell pepper, garlic and 1/2 teaspoon salt. With a flat spoon on spatula keep stirring until golden brown.
Add sun-dried tomatoes and spices. Stir fry for 2 minutes. Add black olives and stir for 1 more minute. Transfer contents to a medium or large sized bowl.
Add 2 tablespoons oil to the frying pan. Add spinach and 1/2 teaspoon salt. Mix well and cook for 5 minutes or until spinach is cooked but not mushy. Transfer the cooked spinach to the bowl with the cooked spice mixture.
Add 3 cups water to the frying pan. Add 1 teaspoon olive oil and 1 teaspoon salt. Let the water come to a boil.
Add the angel hair pasta to the frying pan. Cook for 4 to 5 minutes or until angel hair pasta is cooked but firm. Keep stirring every minute. Add more water as necessary, little by little, until the pasta is cooked. Let the water get absorbed by the pasta. Do not overcook.
Transfer half of the spinach mix from the bowl to the angel hair pasta in the frying pan. Mix with the flat spatula without mashing the pasta.
Transfer the rest of the spinach mix from the bowl to the angel hair pasta. Mix well.
Serve hot and sprinkle with Parmesan cheese. Serve with garlic bread or toasted and buttered sourdough bread slices.