One-pot spinach and tomato rigatoni

Name: One-pot spinach and tomato rigatoni
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 690g jar tomato passata; 375g rigatoni pasta; 2 garlic cloves, crushed; 1 red capsicum, seeded, chopped; 250g cherry tomatoes, halved; 1/2 cup (75g) pitted kalamata olives; 120g pkt Coles Australian Baby Spinach; Shaved parmesan (or vegetarian hard cheese), to serve; Oregano leaves, to serve

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Prep Time: 5 minutes

Cook Time: 25 minutes

Total: 30 minutes

Servings: 4

Cost: $4.88 /serving

Author : Emma Braz

one pot spinach tomato

Ingredients

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690 grams jar tomato passata375 grams rigatoni pasta2 garlic cloves, crushed1 red capsicum, seeded, chopped250 grams cherry tomatoes, halved1/2 cup (75 grams) pitted kalamata olives120 grams pkt Coles Australian Baby SpinachShaved parmesan (or vegetarian hard cheese), to serveOregano leaves, to serve

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Instructions

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Step 1

Combine passata, rigatoni, garlic, capsicum and 3 cups (750ml) water in a saucepan over medium heat. Cover with a lid. Bring to the boil. Uncover and cook for 15 mins or until pasta is tender.

Step 2

Stir in the tomato, olives and spinach. Cook, stirring gently, for 2 mins or until spinach wilts. Divide among serving bowls.

Step 3

Sprinkle with parmesan (or vegetarian hard cheese) and oregano leaves to serve.