Fresh Tomato Pasta
A quick and easy vegan recipe - cherry tomatoes, baby spincach, olive oil and spaghetti. Cooking couldn't get much simpler than this.
Handful halved ripe cherry tomatoes
¼ olive oil
Gandful baby spinach
Salt and pepper
- Fry the cherry tomatoes in olive oil and add the baby spinach. Season with salt and pepper.
- Meanwhile boil the spaghetti according to the packet instructions. Drain pasta when soft and add the tomatoes and spinach mixture to the spaghetti.
Serves 2 people
Recipe supplied by Claudia Miceli, Muizenberg, Cape Town
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