You can't beat pasta as a base for a quick and hearty meal. There is no need for a creamy, rich sauce. Instead, a tin of tomatoes with some garlic, olives and greens creates a nutritious meal. I have used small venison sausages to keep the meat-eater happy, but for a vegetarian option, leave them out.
Ingredients
| 200 g | Tomatoes (Main) |
| 2 Tbsp | Olive oil |
| 1 | Onion, sliced |
| 8 small | Venison sausages (Main) |
| 2 cloves | Garlic, chopped |
| 1 tin | Chopped tomatoes, (420g) (Main) |
| ½ cup | Black olives |
| 2 cups | Baby spinach |
| 1 pinch | Salt and freshly ground black pepper |
| 3 cups | Fusilli pasta, cooked (Main) |
| 100 g | Feta, crumbled |
Directions
1. Preheat an oven to 180C.
2. Place the tomatoes in a baking tray. Drizzle with a tablespoon of olive oil and season. Place into the oven for 20 minutes to soften. On another tray, place the sausages and cook through.
3. Heat the remaining oil in a pot. Add the onion and garlic, cooking for 3 or 4 minutes until softened. Add the tin of tomatoes and black olives and bring to a simmer for 5 minutes. Add the spinach to wilt. Season to taste with salt and pepper.
4. Stir sauce through the hot pasta, adding sausages and the baked tomatoes. Serve immediately with a sprinkle of feta.
See more of Angela's simple midweek meal ideas
