Sarah’s Penne Pasta

Method

  1. Add a splash of olive oil to a large frying pan. Add onions and garlic, then cook over a medium heat for 5 minutes, until onion is translucent.
  2. Add cherry tomatoes and capsicum then cook for a further 10 minutes, until soft.
  3. Add the tin of tomatoes and the olives, reduce heat and simmer for 20 minutes, stirring occasionally.
  4. Meanwhile cook the penne pasta in salted boiling water to packet directions or until al dente. Strain and set aside.
  5. Once sauce has simmered, stir through the baby spinach and the pasta.
  6. Serve with parmesan cheese. Garnish with fresh basil leaves.