Boil a large pot of water for your spaghetti. Stir the pasta often while cooking, about 8 minutes.
When the pasta is cooked, rinse well under cool water.
When you start to boil the water for the pasta, put on a small sauce pan of water to boil, covered. Once boiled, add the sun-dried tomatoes and boil for 3-5 minutes. Drain, rinse and put aside.
In a large skillet, add 1 T olive oil. Crush the garlic cloves and add to the pan. Using a garlic press is ideal for this step.
Chop the olives, add to the pan. Turn the heat onto medium-low.
Chop the sun-dried tomatoes and add to the skillet. Stir often to avoid burning.
Rinse the spinach and add to the tomato mixture, continuing to stir often.
Chop the parsley and add to the pan. Keep in all moving in the pan.
Once the spaghetti is cooked and rinsed, add it to the skillet of sautéed veggies.
Drizzle 1-2 T of olive oil over the top. Stir well to combine the veggies with the pasta.
To serve, place pasta in a bowl and sprinkle with pink Himalayan salt.
Chopped avocado, fresh tomatoes, or fresh, chopped parsley are all great toppers.
Notes
Easily add sauteed chicken or fish to boost up this dish.