Spinach, Tomato and Goat's Cheese Pasta

Back to the kitchen! I've been away for 10 days and have had serious cooking withdrawal symptoms. Seeing as though Andreas graciously and deliciously cooked for Laura and me when we got back from our trip to Spain on Sunday night I thought I would repay the favour and make him dinner on Monday. Maybe a bit selfishly I was craving pasta so I decided to make pasta with spinach, tomato and goat's cheese. Here's the recipe:

Spinach Tomato Sauce with Goat Cheese

4 people

1 can pureed tomatoes

1/2 white onion chopped finely

1 clove garlic crushed

2 tbsp olive oil

salt to taste

handful of basil

150 gr  (8 blocks) frozen chopped spinach, (fresh spinach cut up is good too)

1 block of soft goat's cheese like chevre

Heat up your oil and sautee the onions until they are fragrant on low heat, add the garlic and keep cooking until everything is slightly translucent. When the garlic and onion are see through add your full can of tomato puree plus a half can of water. Let this all sit on medium low heat for 25 minutes stirring every 5. 

Your sauce will now be cooked through and it should not have an acidy flavour but taste smooth and tomatoey. Turn the heat to low and add your salt to taste and the spinach and basil. Melt the spinach in the sauce stirring it in and tear the basil so it releases some of it's flavour. Your sauce is now basically done and you can turn the heat off when the spinach has melted.

Mix in your cooked pasta (I served it on rigatoni but any pasta is ok, I've served this on fresh pasta with success) and crumble in some goat's cheese, as little or as much as you like. Serve!   

Enjoy!

Tack

Martina & Andreas