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pasta with tomato, spinach and mozzarella

Print Recipe
Prep Time:5 minutes
Cook Time:20 minutes
Total Time:25 minutes

Ingredients

  • 250 g farfalle pasta or other short pasta of your choice
  • 1 small red onion or half a large
  • 3 T 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
  • 6-8 basil leaves chopped
  • 200 g baby spinach leaves or chopped spinach (chard)
  • 150 g net weight ball of buffalo mozzarella (fior di latte)
  • Sea salt and freshly ground black or white pepper
  • Freshly grated Parmesan cheese to serve

Instructions

  • Bring a large pot of salty water to the boil and cook the pasta to al dente.
  • While the pasta is cooking, heat a non-stick frying pan and add the olive oil.
  • 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.
  • 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.
  • Add the cooked and drained pasta and coat it in the sauce.
  • 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