Ribbon pasta with tomato and spinach sauce

Ingredients for 4 servings:

• 450 g leaf spinach
• 5 cloves garlic
• 750 g tomatoes, pureed
• 500 g tagliatelle pasta
• Salt
• Pepper, freshly ground
• 1 tsp chili powder or flakes
• olive oil
• 1 tbsp thyme
• 2 tbsp balsamic vinegar

Instructions

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

vegetarian, easy, for garlic lovers

Cook the pasta according to the package instructions. Peel and slice the garlic. Add olive oil to a pan and heat. Add the garlic to the pan, taking care not to overcook it. When it releases its aroma (do not let it become crispy), add the spinach leaves and season with two pinches of salt. Heat the spinach leaves until hot, stirring occasionally to prevent it from burning. When the spinach leaves are hot, deglaze with the passata and simmer. Season the sauce with a little thyme and chili powder and season with salt and freshly ground pepper. Simmer the sauce briefly, then pour it over the cooked tagliatelle pasta on the plate.