Spinach And Nutmeg Pasta Sauce

Serves: 2.5
or 2 starving hikers
Ingredients
2 shallots
chopped 2tsp Very Lazy garlic / 2 cloves garlic
chopped 1 tin chopped toms
Handful firm ripe vine tomatoes
halved Basil
Ground nutmeg
Salt & pepper
Half a bag of fresh spinach
destalked and rinsed Two generous spoons of thick Greek yoghurt
fromage frais or creme fraiche
Oil of your choice (I use grapeseed)

Method
Fry shallots in oil until starting to soften and add garlic. Fry briefly then add tomatoes (all). Fill tomato tin with cold water and add to pan. Season with salt
pepper, about half a teaspoon of dried basil and a generous pinch or two of ground nutmeg. Bring to boil and simmer briskly until reduced to a thick sauce (about 15-25min).

Once the sauce has thickened add the spinach and simmer gently until it's wilted and darkened throughout. If the spinach produces too much water boil for a minute or two to reduce it again. Just before serving add the greek yoghurt or other creamy stuff and stir in thoroughly.

Goes very well with filled pasta as well as plain - we ate it with a combination of beef and red wine ravioli and tomato-basil ravioli.