• More than 2h
• 5 serving

Ingredients

FOR THE TOMATO SAUCE
- 2 tablespoons of Andorinha Olive Oil
- 2 kg peeled and seeded tomatoes
- 1 large onion, chopped
- 2 celery sticks, chopped
- 1 finely grated carrot
- 1 leek, chopped
- 3 garlic cloves, chopped
- Leaves from 1 bunch of basil
- Salt and black pepper
- 1 glass of red wine
FOR THE WHOLE WHEAT PASTA
- Drizzle of Andorinha Olive Oil
- 300 grams of white flour
- 150 grams of whole wheat flour
- 150 grams of semolina
- 1 pinch of salt
- 1 packet of cleaned spinach
- 600 grams of shredded mozzarella with some fresh basil leaves.

METHOD

FOR THE TOMATO SAUCE
- In a pan, add the Andorinha Olive Oil, the onion, the carrot, the celery, the leek and the garlic.
Fry until golden.
Add the tomatoes and adjust the seasoning.
Add the red wine and cook over low heat for the sauce to reduce.
When the sauce is thickened, add the basil and reserve.
FOR THE WHOLE WHEAT PASTA
- Mix the flours and make a volcano.
Beat the eggs with olive oil, spinach and salt.
Mix in the flours and knead lightly.
Let the dough rest for 20 minutes covered with a damp cloth.
Pass it through the cylinder and place the filling at the center of the marked rows when the dough is thin.
Splash water and cut with a round ring.
Model as you like and reserve.
Cook it in boiling water and put it over the ready sauce.
Sprinkle with grated Parmesan cheese and garnish with basil.
Serve immediately.
Special recipe, in collaboration with Restaurante Banana Verde.
Vila Madalena, São Paulo / SP.
Rua Harmonia, 278. - www.bananaverde.com.br