1 jar of Ajar Of Sauce alla Norma
150g spaghetti, cartwheel, fusilli or rigatoni
100g Salted Ricotta or Feta
Basil Leaves or baby spinach leaves
Boil unsalted water in large saucepan, when boiling add 2 teasp of salt and the pasta.
Cook the pasta until al dente (pasta should be soft on the outside with a little bite in the middle)
While cooking the pasta heat the Sauce Alla Noma in a wide pan gently.
When pasta is cooked drain (keeping back 50ml of cooking water), add to the sauce with a tablespoon of the pasta water, stir in the basil/spinach leaves.
Serve in a wide shallow bowl topped with the crumbled cheese and more basil/spinach leaves.