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. I'm used’ 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 extra virgin olive oil
- a small piece of chili pepper
- a clove of garlic
- salt and pepper
- pecorino stagionato PDO as required
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 over low heat. Add the tomatoes, season with salt and toss over high heat for 5 minutes.
Meanwhile, 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.