Spinach & Ricotta Agnolotti con Napoli

Feeds: 5-6 people

Cooking Time: 45 min

 

Ingredients:

15-18 Pasta Classica spinach agnolotti

6-7 table spoons of olive oil

12 basil leaves (cut roughly)

2 garlic cloves (peeled & sliced thinly)

700g – 1kg tomato pulp or passata

salt & pepper (to taste)

Method

Start by placing a good size pot of water on the flame to boil the pasta in. Add a teaspoon of salt & a tablespoon of olive oil.

Prepare the pan by heating the remaining 6 tablespoons of olive oil on high heat. Once the oil is hot, add your garlic, salt & pepper (to taste, remembering you can add more later). Stir until the garlic starts to turn white then add the tomato pulp/passata and stir through. Cook the tomato sauce for 6-8 minutes on high heat then add the basil and turn the heat down to half heat. Cook the sauce on half heat for 16-18 minutes then turn the flame off and rest the sauce.

Now that your sauce is done, the water should already be boiling. Gently place the agnelotti into the pot of water and gently stir them so that they don’t stick to the pot. Cover the pot with a lid and return the water to boiling as fast as possible.

Once the water is boiling again, remove the lid and boil the Pasta Classica agnolotti for a further 12-13 minutes. Whilst the pasta is boiling, place the sauce back on the flame at low heat to bring it back to temperature. Once the pasta is cooked gently strain the pasta and turn take the sauce off the heat.

Plate the agnolotti and spoon the sauce over the top of the agnolotti.