2 tbsp. extra virgin olive oil (EVOO)
2 cloves garlic, minced
12 large black olives minced
1 zucchini, quartered lengthwise and sliced
1 (15 oz.) can diced fire roasted tomatoes (Hunts)
2 fresh tomatoes
2 tbsp. Italian seasoning
2 large bay leaves
2 tsp. lemon juice
2 big handfuls of fresh baby spinach leaves

In a medium pan with olive oil sauté garlic, olives and zucchini on medium high heat until fragrant. Add can of tomatoes, fresh tomatoes, Italian seasoning, bay leaves and lemon juice. Reduce heat and simmer for 15 minutes, covered, stirring occasionally.

Add spinach and simmer for 10 minutes or until the spinach has wilted.

Serve on top of your favorite spaghetti. Top with fresh Parmesan cheese.

Submitted by: kristoffer