Butterflies spinach, dried tomato

Farfalle ai spinaci e pomodori secchi

Ingredients 4 persons

(as main course)

400 grams farfalle

1-2 spring onion(s)

50 grams of sun-dried tomatoes in strips

500 grams fresh spinach sliced 1/2 cup pine nuts, toasted

1 tablespoon finely chopped oregano or a little less dried oregano

dressing

1/4 cup olive oil

1 teaspoon chiliflakes (dried chillies)

1 clove of garlic pressed

salt and pepper (to taste)

Optionally: a ball of mozzarella

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1. Prepare the water for the pasta so that it can come to a boil. Add salt when the water is boiling and cook the pasta immediately.

2. While the water is boiling cut the spring onions into small rings, the sun dried tomatoes into small pieces and chop the fresh spinach. If you want to use mozzarella, cut it up and add it to the mixture.

Put everything in a large bowl with the pasta.

3. Roast the pine nuts in a dry frying pan. Add these to the bowl with the spinach, tomatoes and spring onions (and mozzarella if desired).

4. Make the dressing by mixing all the ingredients for it.

5. When the pasta is al dente, drain it and mix it in the spacious bowl with the spinach, tomatoes, spring onions, pine nuts. Stir in the oregano.

6. Pour the dressing over the pasta mixture and spoon well.

7. This dish is delicious both hot and cold!

👉🏽 Cooking pasta: When the water for the pasta boils, only then add salt. Then add the pasta and let the water boil again. Stir the pasta well, turn off the heat and put the lid on the pan. From the moment the water returns to a boil, keep the cooking time at -2 minutes. In between, stir the pasta vigorously so it doesn't stick. Then just drain. The advantage is that the pasta never sticks to the bottom of the pan.