Popeye Pasta (Eat, Drink & Be Vegan)
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makes 3-4 servings
Ingredients
1 1/2-2 tbsp olive oil 
1/2 c onion, diced
4 large cloves garlic, minced
1/2 tsp sea salt
freshly ground black pepper
1-2 tsp water
1/3 c red or white wine
28 oz crushed tomatoes
1/2 tsp dried oregano
1/2 tsp dried marjoram
1 tsp dried basil
1/2-1 tsp agave nectar
3/4-1 lb dry penne or rotini pasta
6-8 c spinach leaves, chopped
Directions
1. In a large pot on medium-low heat, add oil, onion, garlic, sat, and pepper and stir to combine. Cover and cook for 5-7 minutes. If needed, reduce heat and/or add water to keep the garlic from burning. Uncover, increase heat to medium-high, and stir in wine. Allow to boil for 1 minute, then add tomatoes, oregano, marjoram, basil, and agave nectar. Reduce heat to medium low, cover, and simmer for 15 minutes. Meanwhile, cook pasta in a large pot according to package directions. After simmering sauce for another 5-7 minutes to thicken. Remove sauce from heat, add spinach, and stir to combine, until spinach is just wilted and still vibrant green. Drain pasta (do not rinse) and spoon sauce over pasta (or toss through). Drizzle with extra olive oil and freshly ground pepper.
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