250 g penne pasta
30 ml (2 T) olive oil
1 onion, chopped
1 clove of garlic, crushed
1 x 410 g can Rhodes Tomato Italian Style
30 ml (2 T) Rhodes Tomato Paste
salt and freshly cracked black pepper
65 ml (¼ C) plain yoghurt
100 g fresh baby spinach leaves, washed
65 ml (¼ C) grated parmesan cheese
Bring a large saucepan of water, with salt added, to the boil.
Add the penne pasta and cook over high heat until tender.
Drain and set aside. In a medium saucepan, heat the oil and add the onion.
Fry over medium heat until the onion is tender and then add the garlic and fry for a few minutes more. Add the Rhodes Tomato Italian Style and the Rhodes Tomato Paste and stir well.
Bring the sauce to the boil and then reduce the heat to a simmer.
Stir in the yoghurt.
Season the sauce to taste with salt and pepper.
Add the penne pasta and heat through.
Add the spinach and stir for a few minutes until wilted.
Remove from the heat and stir in half of the parmesan cheese. To serve, sprinkle with the remaining parmesan.