Ingredients

 

• 350 g penne pasta Divella
• 30 ml of Filippo Berio olive oil
• 6 slices of bacon, finely chopped
• 15 g of garlic, finely chopped
• can of tomato peel (approx. 400 g), cut into cubes
• 1 bunch of fresh spinach, rinse and tear to bite size

Instructions

Cook Divella pasta according to the instructions on the package. Add salt before cooking without adding oil.

Meanwhile, heat a tablespoon of olive oil in a pan over medium heat. Put the bacon in a pan and bake it until it darkens and is crispy. Add the garlic and bake for another minute. Stir in the tomatoes and cook until completely warmed.

Put the spinach in a strainer and drain the hot pasta over it so that it withers slightly.
Place everything into a large serving bowl and mix well with the remaining olive oil and the bacon and tomato mixture.