400 g pasta
150 g mini mozzarella (or 1 large ball cut into pieces)
200 gr black olives
100 gr fresh spinach
Handful of fresh basil leaves
Pepper and salt
50 gr Parmesan cheese, coarsely grated
1 clove of garlic
10 dried tomatoes from a jar
splash of olive oil
1 teaspoon dried Italian herbs (fresh is also possible)
Cook the pasta in a large pot of water and a pinch of salt. Meanwhile, cut the tomatoes into small cubes and half the olives. Put the dried tomatoes in the food processor and add the clove of garlic, a dash of olive oil and the dried herbs and mix well.
Drain the paste and rinse with cold water. Let the pasta cool down further and mix in the dried tomato mixture. Add the diced tomatoes, olives and spinach and mix everything well with a pinch of salt and pepper.
Scrape some parmesan cheese over it with a grater or cheese slicer and finish with fresh basil. Delicious as a vegetarian meal, but also with a piece of meat or fish.
Source: Leukerecepten by leukerecepten-nl.
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