350g pasta
1tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1tsp fresh thyme, chopped
2 bay leaves
1tsp balsamic vinegar
400g tin chopped tomatoes
100g baby spinach leaves
1tbsp basil pesto
100g soft goats’ cheese, crumbled
2tbsp pine nuts, toasted
Handful fresh basil leaves
- Heat olive oil in large frying pan and sauté onion for about 5 minutes until soft
- Add garlic, thyme and bay leaves and cook on low heat for 5 minutes, stirring occasionally
- Add balsamic vinegar and toss to coat. Sauté until the onion is nicely glazed
- Add tomatoes, bring to a simmer, and cook for approximately 15 minutes
- Put on pasta to cook
- Stir in spinach to tomato mix until just wilted
- Add pesto and season
- Gently fold in goat’s cheese and remove from heat
- Drain cooked pasta and fold into sauce.
- Scatter pine nuts and basil and serve immediately
