Serves: 2 people
Total time: 30 minutes
Ingredients:
250 grams Ottimo Spinach & Ricotta Tortellini
1 tbsp olive oil
25 grams unsalted butter
1 garlic clove, finely sliced
1 tsp dried oregano
1 red onion, finely sliced
100 grams cherry tomatoes, halved
100 grams baby spinach
30 grams black olive, chopped
50 grams feta, crumbled
Sea salt
Freshly ground black pepper
Method:
Place a large pot of salted water on a high heat and bring to the boil.
Whilst the water comes to a boil, place a frying pan over a medium heat and add the oil and butter and allow to heat until the butter melts. Add the sliced garlic, oregano and red onion and cook for 5 minutes until the onion softens slightly. Add the cherry tomatoes, turn the heat up and cook for 3-5 minutes until the tomatoes start to burst. Break up the tomatoes with the back of a spoon so they begin to form a sauce then stir through the baby spinach and black olives. Allow the spinach to wilt then season with salt and black pepper.
Add the Ottimo filled pasta to the boiling salted water and cook for 4 minutes. Drain the pasta from the water and add to the pan with sauce, tossing to coat the pasta in sauce. Serve into bowls and garnish with the crumbled feta. Enjoy!