Pasta with tomato sauce and chicory
When I’m busy or tired I don’t really feel like cooking, but I don’t like buying ready-cooked meals from the supermarkets either as they are full of additives and/or sugar. My solution is to have pre-cooked sauces in the fridge/freezer which I can use for simple dishes, such as pasta or frittata. This pasta with tomato sauce and chicory is one of those dishes I can create within 10 minutes – instead of chicory other veggies work too, such as kale, spinach, peas, green beans, asparagus etc (those that can be blanched quickly). I made this dish using myhomemade tomato sauceand gluten-free pasta.
Ingredients
Method
- Cook the pasta according to the instruction of the packaging.
- Thinly slice the chicory and add it to the paste for the last 2 minutes of the cooking. Drain.
- Pour the tomato sauce into the pan and warm up over medium heat. Turn off the heat and add the drained pasta and chicory. You can add some chopped fresh herbs and chilli flakes, if you like.
- Toss well. Garnish with herbs.
- Serve with grated parmesan (optional) and ground pepper.