Tomato pasta

Prepare:

Grate – 1 peeled carrot, 3 peeled garlic gloves, quarter rib of celery, 1 red onion.

Rough chop 1 large flat mushroom.

Halve 10 cherry tomatoes top with 3 diced sundried tomatoes and sprinkle with balsamic vinegar, half tsp sugar, white pepper and a pinch salt.

In a small bowl add half tsp dried thyme, 1 tsp dried oregano, 1 tsp garlic salt.

Put 1tbsp oil into a fry pan and add the grated ingredients stirring for 2 minutes. Add the herbs and stir in. Add the tomatoes mix and a handful of washed spinach and stir in with 1tbsp water.

Bring to boil, lower heat, put a lid on the pan and simmer for 15 minutes. At same time put a pint of boiling water into another saucepan, add 1 tsp salt and a handful of your choice of whole grain pasta, bring back up the boil, lower heat and simmer for 15 minutes.

Drain the pasta and mix in with the tomato mixture to serve with a sprinkling of dried basil and thumbnail sized pieces of Italien Gorgonzola Dop.
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Italien Gorgonzola Dop  used in my Scallops, chorizo with white kidney beans recipe.