Ditalini with spinach and tomatoes

Ingredients for 4 servings:

• 500 g corn noodles (Ditalini)
• 400 g fresh leaf spinach
• 400 g chickpeas
• 300 g tomatoes
• 1 onion(s)
• 4 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

simple and vegetarian

Bring the water for the pasta to a boil, add salt, and add the pasta. Cook the pasta al dente according to the package instructions. In the meantime, wash and dry the spinach. Peel the onion and then dice it with the tomatoes. Heat 4 tablespoons of olive oil in a pan, then fry the tomatoes and onions. Finally, add the spinach and sauté until it all collapses. This takes about 10-15 minutes. Season with salt and pepper to taste. Finally, remove the pasta from the pot and add it to the pan. Add a little pasta water and simmer for 5 minutes. Serve the dish on a deep plate and drizzle with a little olive oil.