Pasta al Pomodoro is delicious, vegan and quick to prepare - enhanced with our die veggie salsa.
3-4 tsp die veggie salsa
200g fresh spinach leaves
2 tbsp olive oil
1 clove garlic
400g tomatoes chopped
pepper & salt
0.5 bunch basil
This is how we proceed
Cook the spaghetti al dente in sufficiently salted water according to the package instructions.
Peel and very finely dice the garlic, add a little salt and mash with a fork. Heat olive oil in a saucepan and sauté the garlic cubes in it without browning, deglaze with the canned tomatoes.
Season with salt and pepper and simmer over low heat. Wash and chop the basil. Wash the spinach as well.
Season tomato sauce to taste, stir in spinach and basil. Drain spaghetti and mix with sauce.
Serve topped with "die veggie salsa".