Spinach Tomato Cream Sauce
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 35 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 can tomato (s), peeled
- 200 ml cream
- 250 g cocktail tomatoes
- 250 g spinach leaves
- 1 chilli pepper (s)
- 3 basil leaves
- salt and pepper
- 2 cloves garlic
- 2 tablespoon olive oil
- 1 pinch (s) sugar
Print Recipe
Pin Recipe Instructions
- Chop the garlic cloves and fry them briefly in olive oil. Add the tomatoes and the juice. Score the chilli pepper and add whole. Salt a little and let simmer for 30 minutes. Then mash the tomatoes.
- Add the fresh, well washed and drained spinach and simmer for 5 minutes. Add the cream and bring to the boil again until the sauce is slightly creamy. Season to taste with sugar, pepper and chopped basil. Finally add the cocktail tomatoes and let them warm up. Remove the chilli pepper.
- Tastes good on pasta that absorbs a lot of sauce. Sprinkle with parmesan if necessary.
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