Summary
| Prep Time | 10 mins |
| Cook Time | 8 mins |
| Total Time | 18 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 125 g pasta (Pasta Folie d`Ulivo with spinach)
- 250 g date tomato (s) or cherry tomatoes
- 1 onion (s), peeled
- 1 clove garlic
- 0.5 teaspoon ½ rosemary needles, fresh
- 0.5 teaspoon ½ thyme leaves, fresh
- 1 tablespoon parsley leaves, smooth
- 1 ½ tablespoon olive oil
- 0.5 ½ balsamic vinegar, white
- salt and pepper
- sugar
- Chilli flakes
- Parmesan, freshly grated or grated
Print Recipe
Pin Recipe Instructions
- Cook the pasta al dente according to the instructions on the packet, drain into a sieve and drain.
- In the meantime, finely chop the onion, garlic and herbs and cut the tomatoes in half.
- Sauté the onion cubes in the heated oil, then add the garlic, tomatoes, rosemary, thyme, balsamic vinegar and spices. Cook on a mild heat for about 4 minutes.
- Mix in the pasta and heat it up. Fold in the parsley, season to taste and serve sprinkled with parmesan.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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