Pasta with creamy tomato sauce and leaf spinach

Ingredients for 4 servings:

• 250g penne
• 500 g tomatoes, pureed
• 300 g leaf spinach, frozen or fresh
• 125g mozzarella
• 125 g tomatoes, dried in oil
• 100 g ricotta
• 100 g mascarpone
• 2 tbsp tomato paste
• 1 shallot(s)
• 2 garlic cloves
• 2 small chili peppers
• 2 tbsp olive oil
• salt and pepper
• Basil for seasoning
• 1 handful of fresh basil leaves for garnishing

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

simple and delicious

Peel and finely chop the shallot and garlic. Slice the chili peppers into thin rings. Dice the mozzarella. Chop the sun-dried tomatoes. Cook the pasta according to the package instructions. Heat the oil in a saucepan and sauté the shallots, garlic cloves, and chili peppers. Briefly fry the sun-dried tomatoes. Add the tomato paste and fry briefly. Add the mascarpone and ricotta and melt the cheese over low heat, stirring constantly. Add the passata, season with salt, pepper, and basil, and simmer for 5 minutes. Then add the spinach and wait until it has thawed or collapsed. Bring back to a boil briefly, turn off the heat, add the diced mozzarella, and stir in. Drain the pasta and serve on a plate with the sauce. Garnish with basil leaves.