Ingredients
- 300 g of soft cheese
- 400 g of penne pasta
- 1 tbsp of oil
- 1 red onion, diced
- 4 large garlic cloves, crushed or grated
- 6 tomatoes, chopped
- 650 g of baby plum tomatoes, halved
- 1 tsp of mixed herbs
- 1 tbsp of balsamic vinegar
- 200 g of spinach
- 1 large handful of basil, torn, plus extra to serve
- 1 pack of parmesan, finely grated to serve
Method
Step 1
Fill a large pan with salted water and bring to the boil. Add the penne and cook according to the packet instructions until al dente.Step 2
Meanwhile in a large, non-stick frying pan add the oil, onion and garlic and cook for 2-3 mins over a medium heat or until the veg is starting to soften. Add the tomatoes and baby plum tomatoes and cook for 3 mins or again until starting to soften, then add the herbs. Turn up the heat, add the balsamic vinegar, mashing the tomatoes lightly until they break down.Step 3
Turn down the heat and stir through the spinach, basil and soft cheese. Simmer for 1-2 mins more.Step 4
Serve with extra basil, parmesan and freshly ground black pepper.