Recipe from Rhodes
Ingredients
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50g penne pasta
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30ml (2 tbsp) olive oil
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1 onion, chopp
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1 clove of garlic, crushed
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1 x 410g can Rhodes Tomato Italian Style
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30ml (2 tbsp) Rhodes Tomato Paste
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Salt and freshly cracked black pepper
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65ml (¼ cup) plain yoghurt
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100g fresh baby spinach leaves, washed
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65ml (¼ cup) grated parmesan cheese
Method
Bring a large saucepan of water, with salt added, to the boil. Add the penne pasta and cook over high heat until tender. Drain and set aside. In a medium saucepan, heat the oil and add the onion. Fry over medium heat until the onion is tender and then add the garlic and fry for a few minutes more. Add the Rhodes Tomato Italian Style and the Rhodes Tomato Paste and stir well. Bring the sauce to the boil and then reduce the heat to a simmer. Stir in the yoghurt. Season the sauce to taste with salt and pepper. Add the penne pasta and heat through. Add the spinach and stir for a few minutes until wilted. Remove from the heat and stir in half of the parmesan cheese. To serve, sprinkle with the remaining parmesan.