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VEGGIPASTA TOMATO SAUCE WITH FETA

Print Recipe
Prep Time 5 mins
Cook Time 15 mins
Servings 2 people

Ingredients

  • 1 tbsp olive oil
  • 3 sprigs basil
  • 1 clove garlic
  • 500 gr strained tomatoes - passata
  • 1 tomato
  • 1 tsp sugar
  • 1 tsp balsamic vinegar
  • salt and pepper
  • 150 gr VeggiPasta spinach campanelle
  • handful rocket leaves
  • feta

Instructions

  • PREPARATION: 
    Cook your VeggiPasta according to the instructions on the package and let it cool.
    Finely chop the basil stem and crush the garlic clove. 
    Roughly chop the basil leaves and set aside.
    Roughly cut the tomato into equally sized pieces.
    In a pan, heat some olive oil along with basil stems and garlic cloves until fragrant.
    Add the chopped tomatoes along with strained tomatoes and simmer on low heat for about 15 minutes.
    Season to taste with the sugar, balsamic vinegar and salt and pepper.
    STORAGE: 
    This pasta sauce will keep for 4 days in the refrigerator. You can keep the cooked pasta in the refrigerator for 2 days.