This is one of my favourite meals and it is so simple to make. It is one of those meals that you can throw together after a hard days work and not get stressed out about it. That is of course if you don’t want to photograph it!
I have been so hectic today I did not think this post was going to get written, I am trying to learn how to use some new design software and it had taken over my whole afternoon, fortunately I reached the limit of what I could do today, apart from tinkering the work I had to do is virtually there.
I am in a really weird mood today though, I think it is due to the fact I was having strange dreams last night involving my ex dating my brother wife and no one really wanting to speak to me. I can’t remember it that clearly I just know that when I woke up this morning I wanted to go back to sleep to finish the story which always makes the day a bit slower.
Anyway, enough of chatting about my random dreams and back to the recipe. When I ate dairy I probably would have had a good handful of cheese on top of this pasta but I have to say I did not miss it and still loved this pasta, give it a go I am sure you will love it too.
Penne with Spinach & Tomato Sauce
Prep Time: 15 mins
Cook Time: 20 mins
200g/8oz Wholemeal Penne (or pasta of your choice)
200g/8oz Baby Spinach
1 x 400g/16oz tin of tomatoes, chopped
1 medium onion, chopped
2 garlic cloves, crushed
1 medium chilli, chopped
2 tbs Tomato Puree
1 tbs Olive Oil, medium or mild
1/2 tsp ground nutmeg
1 tbs lemon juice
A handful of torn basil leaves
Salt & Pepper to taste
1. Cook the pasta according to the packet instructions as it will vary depending on the pasta you choose.
2. While the pasta is cooking, heat the olive oil in a heavy bottom pan and then add the onion.
3. When the onion is soft, stir in the garlic and cook for about 1-2 minutes and then add the chilli and cook for 30 seconds more.
4. Add the tomato puree and cook for 1-2 minutes before adding the chopped tomatoes.
5. Add the spinach and wilt with the lid on, you may need to do this in batches and wait for the spinach to reduce in size.
6. Once all the spinach is incorporated add the nutmeg and season with salt and pepper, simmer until pasta is ready.
7. When the pasta is cooked, drain and transfer to pan containing sauce, mix well and then stir in lemon juice and basil.