Spinach and Ricotta Pasta With Sauce in 20 Minutes!

As a mum of four children and sporting activities 4 nights a week I need fast meals - this is one of our favourites. Cooking the pasta is the longest element to this dish, prepare your sauce while the pasta is cooking. A tin of tomatoes can be substituted for fresh tomatoes (great when they aren't in season).

• Ready In: 20 mins
• Serves: 4

Ingredients

• 625  g  ricotta and  spinach tortellini
• 2  teaspoons olive oil
• 1  medium  red Spanish onion, sliced thin
• 1  garlic clove, crushed
• 3  large tomatoes, chopped
• 1⁄2 cup sun-dried tomato
• 1  tablespoon  balsamic vinegar or 1  tablespoon red wine vinegar
• 1  teaspoon caster sugar
• 1⁄2 cup black olives, sliced
• 2  teaspoons  mixed Italian herbs
• 1⁄2 cup parmesan cheese

Directions

1. Cook the pasta as per the instructions.
2. While pasta is cooking prepare your sauce - heat the oil and cook the onion and garlic until onion is tender.
3. Add the tomatoes (both fresh and sun dried).
4. Stir in the vinegar, sugar, olives, herbs and cheese.
5. Pour the strained pasta in the sauce and serve.