I used farfalle to make this delicious and super easy pasta recipe with spinach and fior di latte mozzarella. The sauce takes the same amount of time to make as it takes to boil the pasta, so its kind of ideal to do for a quick midweek vegetarian supper. The cheese melts into the other ingredients creating those delectable long strands as you eat, and it feels like a warm Caprese salad with silky pasta and spinach.

The other reason I made this pasta was that it so colourful and I’m here today to celebrate colour and wine in all its glory. You might wonder what colour has to do with wine? Well, that is the fun part.



The particular wine is Place in the Sun, a range of proudly South African and Fairtrade Wines sourced from the best-growing regions and created in the spirit of joy and optimism for the future. They are all about uplifting the people and communities that make the wine. Happy people = better wine.


Place in the Sun wines are characterful and express a spirit of optimism and joy (time to party, yes?). The range includes an Unwooded Chardonnay (this is what I used in this recipe and what I drank with this recipe), Sauvignon blanc, Shiraz, Merlot and Cabernet blanc. Bold and rich in varietal character, they are easy to drink (very) refreshing and soft on the palate. The accessibly priced wines are made in the cellar of Zonnebloem wines under the hand of Cellarmaster Deon Boshoff.

I’m giving away 2 sets of double tickets to the festival. 2 tickets for Cape Town, and 2 tickets for Jozi.  You just need to enter here with a comment on this post. Say something nice, AND (this is important to do) tell all your friends on Twitter and FB about this awesome giveaway. Share, tweet, like etc. if you don’t do this I can’t take your entry seriously. Seriously. 

Wear white and go and have fun.

Otherwise make this recipe, its delicious:


pasta with tomato, spinach and mozzarella

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes


  • 250g farfalle pasta (or other short pasta of your choice)
  • 1 small red onion or half a large
  • 3T olive oil
  • 2 cloves garlic, crushed
  • 2 tins of peeled tomatoes
  • ¼ cup dry white wine
  • 1 small stock cube, crumbled (chicken or vegetable)
  • a good pinch of dried chilli flakes (or two)
  • 68 basil leaves, chopped
  • 200g baby spinach leaves, or chopped spinach (chard)
  • 150g (net weight) ball of buffalo mozzarella (fior di latte)
  • Sea salt and freshly ground black or white pepper
  • Freshly grated Parmesan cheese to serve


  1. Bring a large pot of salty water to the boil and cook the pasta to al dente.
  2. While the pasta is cooking, heat a non-stick frying pan and add the olive oil.
  3. Fry the onions over a low heat until softened. Add the garlic and briefly cook. Add the tomatoes, wine, stock cube, chilli and basil and cook until the sauce has thickened.
  4. At around the time the pasta is cooked, add the spinach to the sauce and stir it around until it is completely wilted. If necessary add about ¼ cup of the pasta water to loosen the sauce.
  5. Add the cooked and drained pasta and coat it in the sauce.
  6. Break the mozzarella ball up into small chunks and add this to the pasta dish. Allow this it soften and melt and then serve immediately with grated Parmesan and a chilled glass of Place in the Sun Unwooded Chardonnay or Sauvignon Blanc




* NB ~ this is a sponsored advertorial post

I look forward to connecting with you again in the future.

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  1. linda wilson

    Just lovely for meat free Mondays too, and Fairtrade is the way to go.

  2. Oh my word Sam this looks divine, perfect for a Saturday Vegetarian lunch–just what my cyclist sons would love

  3. Sam

    Thanks Kulsum – I broke out into colour for a change 🙂

  4. Sam

    Thanks Usha – I am so in love with this pasta recipe, although I do think the mozzarella makes it.

  5. Nina Du Plessis

    SAM, you are AMAZING !!! I love your food & styling !! Will you be releasing a new cookbook any time soon ?
    P.S Two tickets to HOLI would make me love you even more hehehe xxx

  6. This looks delicious, love all the color ad freshness. As usual your pics are lovely!

  7. Say something NICE you say…I’m do better than nice. This looks good enough to swim in and devour in an instant. NO sharing allowed! =)

  8. Stunning photo and divine recipe. Love following the blog all the way from JHB…. Makes Cape Town seem closer to home.

  9. Kerry Slater

    Your photo’s of your food are gorgeous as always. Makes me instantly hungry!

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