Ingredients:
For 4 portions
Directions:
Chop onion and garlic. In a large skillet, heat 1 tbsp of olive oil. Add in the onion and cook over low-medium heat for about 5 minutes. Add in the minced garlic and cook on low for another 4-5 minutes until the onion is translucent. Add in the oregano, salt, chilli and black pepper to taste. Stir well. Cook on low for a few minutes. Now add in the can of crushed tomatoes, and chopped basil. Stir and bring to a low boil and then simmer on low for about 5 minutes. Stir in the chopped walnuts and the chopped spinach. Cook for about 10 minutes longer on medium-low. Serve over pasta and garnish with basil leaves and additional walnuts.
Adapted from Original Recipe
For 4 portions
- One 400g can crushed tomatoes
- 1 tbsp extra virgin olive oil
- 1/2 medium onion, diced
- 2 garlic cloves, minced
- 1/2 tsp dried oregano
- Pinch red pepper flakes
- 1/4 cup packed fresh basil leaves, stems removed, chopped finely
- salt and pepper
- 1 large handfuls spinach, roughly chopped
- 1/4 cup walnuts + more to serve, roughly chopped
Chop onion and garlic. In a large skillet, heat 1 tbsp of olive oil. Add in the onion and cook over low-medium heat for about 5 minutes. Add in the minced garlic and cook on low for another 4-5 minutes until the onion is translucent. Add in the oregano, salt, chilli and black pepper to taste. Stir well. Cook on low for a few minutes. Now add in the can of crushed tomatoes, and chopped basil. Stir and bring to a low boil and then simmer on low for about 5 minutes. Stir in the chopped walnuts and the chopped spinach. Cook for about 10 minutes longer on medium-low. Serve over pasta and garnish with basil leaves and additional walnuts.
Adapted from Original Recipe
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