ONE-POT PASTA WITH CHERRY TOMATOES AND SPINACH

Toscana

vegan

starter

easy

Torben Ebert

INGREDIENTS FOR 4 PERSONS

3 tbsp olive oil
700 g canned cherry tomatoes
400 g pasta
400 g water
150 baby spinach
1 onion
3 tbsp TOMAMI Toscana
3 teaspoons of salt
Parmesan to taste

INSTRUCTIONS

Wash and drain the baby spinach. Cut the onions into wedges and sweat briefly in the olive oil over medium to high heat.

Add the canned tomatoes, TOMAMI Tuscany, pasta and water and bring to the boil. Simmer for about 10 minutes until the consistency is creamy, stirring occasionally. Stir in the washed spinach leaves and cook for about 1 minute over medium heat. Season with salt and pepper to taste and serve with parmesan.

Important: Ensure that the canned tomatoes do not contain any added citric acid.

We are pleased to welcome Torben Ebert as TOMAMI’s newest recipe developer. For him – professionally and privately – (almost) everything revolves around good food. As a trained chef and product developer, he immediately recognized the numerous possible uses for TOMAMI: “I just can’t get TOMAMI out of my head. Every day I have new ideas on how to use it. I can think of endless dishes that can suddenly be cooked much faster and the preparation of which I can shorten by several hours! ”

The creative chef from the Taunus area is inspired by TOMAMI time and time again. His unconventional ideas perfectly build a bridge between sophisticated, complex- flavoured cuisine and quick cooking in everyday life and thus demonstrate TOMAMI’s qualities to their best advantage.

A recipe by Torben Ebert