Summary

Ingredients

• 250 g penne
• 100 g spinach leaves, youn
• 1 can tomato (s), peeled
• 70 g Goronzola
• 3 clove (s) garlic
• 2 tablespoon tomato paste
• 1 teaspoon sugar, brown
• some black pepper from the mill
• a bit salt
• some olive oil for frying

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Instructions

1. Wash the fresh, young spinach leaves, spin dry and remove the stalks.
2. Heat some olive oil in a saucepan and add the spinach so that it can collapse. Then peel the garlic, chop it finely and add it as well. After a short time add the tomato paste and roast a little. Roughly chop the tomatoes and add to the saucepan with the juice. Add the sugar and season well with pepper. Bring the vegetables to the boil briefly and then reduce to a thick consistency over a low heat while stirring occasionally with a whisk. Then fold in the Gorgonzola and season with salt and pepper.
3. Finally, mix the sauce thoroughly with the al dente cooked penne.