Ingredients (Serves 4):

• 100 g of sun-dried tomatoes
• 4 tbsps extra-virgin olive oil
• 1 bunch of basil
• 2 spring onions
• salt
• 320 g pasta
• 200 g spinach
• 200 g baked ricotta.

Preparing:

1. Soak the tomatoes in warm water, then drain and slice. Mix with 2 tablespoons of olive oil and the roughly torn basil leaves. Slice the spring onions, heat the remaining olive oil in a frying pan and sauté them. Season to taste with salt, add the tomatoes and let cook for 5 minutes.
2. Bring a pot of salted water to a boil, cook the penne until al dente and drain. Add the pasta to the frying pan along with the spinach and cook, stirring in the pan, for another minute over high heat.
3. Remove from heat, top with slices of baked ricotta, stir and serve.