Short pasta in tomato and basil sauce with spinach

Name: Short pasta in tomato and basil sauce with spinach
Prep time: 25 min
Total time: 25 min
Yield: 4 people
Ingredients: 400 g rigatoni; 800 g tomato passata; 300 g fresh spinach; 400 g white beans; 20 g fresh basil; 1 onion; 3 cloves garlic; 1 tbsp tomato purée; 2 tbsp olive oil; pinch chilli flakes; to taste salt and pepper

Rigatoni with passata, fresh basil and white beans

Active: 25 min 620 kcal per person 25 g protein per person Pasta

Shopping list for this recipe

Protein source: white beans and pasta · Carb source: pasta

meal prep soy-free nut-free

Ingredients for 4 people

400 g rigatoni, or another short pasta
800 g tomato passata
300 g fresh spinach, washed
400 g white beans, canned, drained and rinsed
20 g fresh basil, leaves, roughly torn
1 onion, finely chopped
3 cloves garlic, cloves, sliced
10 tbsp tomato purée
2 tbsp olive oil
pinch chilli flakes
to taste salt and pepper

Method

Cook the rigatoni according to the packet in salted water. Keep 100 ml of cooking water aside and drain.
Heat the olive oil in a large pan. Fry the onion for 4 min until translucent.
Add the garlic and chilli flakes and fry for 1 min.
Stir in the tomato purée and fry for 1 min.
Pour in the passata. Simmer gently for 10 min until the sauce thickens.
Add the white beans and warm through for 3 min.
Stir in the spinach in two goes and let it wilt.
Mix in the pasta with a splash of cooking water. Season with salt and pepper.
Stir in the basil off the heat.