Summary

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

1. Cook the pasta al dente according to the instructions on the packet, drain into a sieve and drain.
2. In the meantime, finely chop the onion, garlic and herbs and cut the tomatoes in half.
3. 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.
4. Mix in the pasta and heat it up. Fold in the parsley, season to taste and serve sprinkled with parmesan.