Ingredients
500 g packet frozen spinach & ricotta ravioli
¼ cup toasted pine nuts
Shaved Parmesan, to garnish
fresh basil, to garnish
Arrabbiata Sauce
1 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, crushed
2 tsp dried basil leaves
1 tsp dried chilli flakes
⅓ cup tomato paste
800 g can diced tomatoes
½ cup water
2 tsp caster sugar
Salt and pepper, to taste
Method
- To make sauce, heat oil in a large saucepan over a medium heat. Add onion and garlic. Cook, stirring occasionally, until soft. Add basil and chilli. Cook, stirring, for 1 minute, until fragrant. Add paste. Cook, stirring, for 2 minutes.
- Add tomatoes, water and sugar. Season with salt and pepper. Bring to boil. Simmer, covered, for 10 minutes. Uncover. Simmer for a further 10 minutes, or until thickened.
- Meanwhile, cook pasta according to packet directions. Drain. Add to sauce. Stir to combine. Stir in nuts.
- Garnish with shaved parmesan and basil.