Spinach pasta with tomato compote
Treat yourself with this pasta recipe with spinach and tomato compote. A delicious dish that even children will enjoy.
1. Cut the stems off at the base of spinach and keep only the green leaves. Wash thoroughly and then plunge for 5 minutes in boiling water. Drain.
2. Wash the tomatoes and remove the stalks. Immerse for 20 seconds in a pot of boiling water. Peel, seed and cut into pieces.
3. Peel and chop the garlic and onion. Wash and chop basil. Cut olives into small pieces.
4. Heat 2 tablespoons of olive oil in a large skillet and melt the onion with a pinch of salt. Add the tomatoes, garlic, olives and basil. Salt and pepper. Cook for 25 minutes over low heat, stirring occasionally.
5. Bring salted water to a boil in a saucepan and immerse the pasta as the time indicated on the package for "al dente" cooking. drain and keep warm.
6. In a nonstick skillet, toast the pine nuts. Add to the tomato compote. Heat 1 tablespoon of olive oil in a saucepan and melt spinach. Salt and pepper.
7. Divide the pasta in each plate. Arrange spinach on half of the pasta and tomato compote on the other half. Serve immediately.
Photo credit: Sucré Salé
