Penne with spinach and tomatoes

Pasta with spinach and fresh tomatoes. A vegetarian dish, Quick, light and rich in vitamins, slightly spicy. These pens are preparing spinach and tomatoes in a flash and are excellent. The important thing is to jump no spinach, so as not to make him lose their nutritional properties. In the water used to cook the penne I put a pinch of Saffron, that makes the color more vivid plate. Is’ a dish suitable for vegans by omitting the cheese: the taste will not suffer at all.

Ingredients for 4 people:

• 360 grams of penne rigate
• 300 grams of fresh spinach
• 10 Piccadilly tomatoes
• 4 tablespoons of extra virgin olive oil
• a small piece of chili pepper
• a clove of garlic
• salt and pepper to taste
• Dop seasoned pecorino grated to taste

Wash spinach and remove the hardest parts of the stems. Wash and chop the tomatoes. Place in a pan garlic and chilli (crushed or integers depending on your taste in garlic and spicy) and fry them over a very low heat. Add the tomatoes, season with salt and toss over high heat for 5 minutes.

In the meantime, boil the pasta in salted water and drain it al dente, preserving a little of the cooking water. Stir the pasta into the pan with the tomatoes and add the spinach. Jump all over high heat for a minute joining if necessary a little’ of the cooking water. Serve immediately with a sprinkling of grated pecorino.