Category: main course
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Ingredients:
Serves 4
500g farfalle pasta
250g spinach
50g cherry tomatoes
2 cans chopped tomatoes
2 tbsp tomato puree
1 red onion
5 garlic cloves
1l boiling water
3 tbsp mascarpone
1 tbsp balsamic vinegar
1 tbsp dried italian herbs
1 tbsp fresh or dried basil
grated parmesan
olive oil
salt and pepper
250g spinach
50g cherry tomatoes
2 cans chopped tomatoes
2 tbsp tomato puree
1 red onion
5 garlic cloves
1l boiling water
3 tbsp mascarpone
1 tbsp balsamic vinegar
1 tbsp dried italian herbs
1 tbsp fresh or dried basil
grated parmesan
olive oil
salt and pepper
Preparation:
1. In a large saucepan, heat some olive oil and gently brown the chopped onion for 2 minutes
2. Add the crushed garlic cloves and herbs and gently saute for another 1 to 2 minutes
3. Add the tinned tomatoes, tomato puree and balsamic vinegar and cook for 5 minutes
4. Add the farfalle pasta and the boiling water and season with salt and pepper
5. Bring to the boil and cook for 10-12 minutes, stirring regularly, adding more water if required
6. Add the spinach and halved cherry tomatoes and stir until cooked
7. Stir in the mascarpone until melted and a thick creamy sauce is obtained
8. Serve and top with grated parmesan and basil to taste
2. Add the crushed garlic cloves and herbs and gently saute for another 1 to 2 minutes
3. Add the tinned tomatoes, tomato puree and balsamic vinegar and cook for 5 minutes
4. Add the farfalle pasta and the boiling water and season with salt and pepper
5. Bring to the boil and cook for 10-12 minutes, stirring regularly, adding more water if required
6. Add the spinach and halved cherry tomatoes and stir until cooked
7. Stir in the mascarpone until melted and a thick creamy sauce is obtained
8. Serve and top with grated parmesan and basil to taste
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