Tomato pasta with spinach

Name: Tomato pasta with spinach
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g leaf spinach; 1 medium onion; 3 medium-sized tomatoes; 3-4 Stem(s) Thyme; 100 g Almond kernels w. skin; 400 g thin macaroni or; 7-10 Tbsp Spaghetti, each without egg; 7-10 Tbsp salt, pepper, 1 pinch of sugar; 1 TABLESPOON Oil; 2 TABLESPOONS Tomato paste; 2-3 TABLESPOONS black olives; 7-10 Tbsp sliced; 7-10 Tbsp Sweet peppers

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g leaf spinach
1 medium onion
3 medium-sized tomatoes
3-4 Stem(s) Thyme
100 g Almond kernels w. skin
400 g thin macaroni or
7-10 Tbsp Spaghetti, each without egg
7-10 Tbsp salt, pepper, 1 pinch of sugar
1 TABLESPOON Oil
2 TABLESPOONS Tomato paste
2-3 TABLESPOONS black olives
7-10 Tbsp sliced
7-10 Tbsp Sweet peppers

Directions

1
Reading spinach, cleaning, washing. Peel and chop the onion. Wash, quarter and seed the tomatoes. Dice flesh. Wash thyme, remove leaves. Chop almonds
2
Cook the pasta in plenty of boiling salted water for about 10 minutes
3
Fry the onion in hot oil until transparent. Sweat tomato paste with. Drop wet spinach and let it collapse. Stir in about 1/8 l water. Stir in tomatoes, almonds and olives. Season with thyme, except a little bit, salt, pepper, sugar and paprika. Simmer everything for about 5 minutes
4
Drain the pasta and let it drain. Mix with the vegetables, season to taste and serve. Sprinkle with rest of thyme
5
If you are on a low-cholesterol diet, always go for durum wheat noodles without eggs - the variety is great here too