A simple Sicilian-style pasta dish using my sun-blush tomatoes.
Ingredients
- 12 sun-blush tomatoes
- 224 g uncooked penne pasta
- 15 g pine nuts
- 15 ml leftover oil from the sun-blush tomatoes
- 0.8 g crushed chilli flakes
- 1 clove garlic, minced
- 1 bunch fresh spinach, rinsed and torn into bite-size pieces
- 20 g grated Parmesan cheese
Directions
- Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook 9 to 12 minutes, until al dente, and drain.
- Place the pine nuts in a skillet over medium heat. Cook and stir until lightly toasted.
- Heat the leftover sun-blush oil and chili flakes in a pan over medium heat and sauté the garlic 1 minute, until tender. Mix in the spinach, and cook until almost wilted. Pour in the reserved broth, and stir in the chopped sun-dried tomatoes. Continue cooking 2 minutes, or until heated through.
- In a large bowl, toss the cooked pasta with the spinach and tomato mixture and pine nuts. Serve with freshParmesan cheese.
simons-sauces 
One Response to “Recipe of the day: Spinach and Homemade Sun-Blush Tomato Pasta”