Pasta with tomato sauce on fresh spinach leaves and walnuts

Ingredients for 2 servings:

• 250 g pasta (e.g. fettuccine)
• salt water
• 1 medium-sized garlic clove(s)
• 1 small onion(s)
• 1 small pepper
• some basil
• 5 halved walnuts
• 1 handful of fresh leaf spinach
• 300 ml tomato(s), pureed
• some olive oil
• salt and pepper
• nutmeg
• e.g. Parmesan, freshly grated

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

quick and easy to prepare

Cook 250g of pasta in salted water according to the instructions. In the meantime, finely dice the garlic, onions, and peppers. Finely chop the walnuts and basil, and wash the spinach. When the pasta is still slightly al dente, drain it (reserving some of the pasta water) and set it aside in a saucepan with the pasta water. Then heat a little olive oil in a pan and sauté the garlic, onions, and peppers until translucent. Briefly fry half of the walnuts. Now pour in the passata and bring to a boil briefly. Add the basil and season well with salt, pepper, and a little nutmeg, to taste. Add the pasta and heat briefly. Finally, fold in the fresh spinach. Serve on warmed plates and garnish with the remaining walnuts and a little Parmesan cheese.