Recipe pasta with tomato and spinach sauce

Ingredients

• 2-3 garlic cloves (peeled, chopped)
• a few basil leaves (chopped)
• 1 pinch of chili powder
• 3 cans of whole tomatoes
• 1 pinch of salt
• 1 pinch of pepper
• 1 dash of red wine vinegar
• 400 g frozen spinach
• 200 g ricotta, goat cheese or feta
• 1 large handful of Parmesan (shaved)

Preparation

1. Sauté the garlic, basil and chili powder in a little olive oil.

2. Then add the canned tomatoes, being careful not to crush them, as the seeds could impart some of their bitter flavor to the sauce.

3. Carefully season with salt and pepper and simmer for 30 minutes over medium heat.

4. Meanwhile cook the frozen spinach and the pasta according to the package instructions.

5. Reserve some pasta water in a bowl and set aside.

6. Break up the tomatoes with a wooden spoon and add a splash of red wine vinegar.

7. Now add the spinach and the goat cheese and combine.

8. Adjust seasoning with salt and pepper to taste.

9. Loosen the pasta with a little pasta water and a splash of olive oil, then mix with the sauce in a bowl.

10. Sprinkle the dish with Parmesan and serve immediately.