Pasta with chilli tomatoes & spinach

A low-fat supper of tasty tomato sauce and penne - wilt down a whole bag of spinach for extra nutrients

 

Ingredients

• 2 tsp olive oil
  
• 1 onion
  
  , finely chopped
• 2 garlic cloves, crushed
• ½ tsp dried chilli flakes
• 200g wholemeal penne pasta
• 400g can chopped tomato
• 100ml red wine
• ½ tsp dried oregano
  
• 125g bag young spinach
  
   leaves
• 25g parmesan
  
   or vegetarian alternative, grated

Method

1. 1 Heat the oil in a non-stick frying pan and gently fry the onion, garlic and chilli flakes, stirring regularly, for 5 mins (add a little water if they begin to stick).
2. 2 Cook pasta following pack instructions. Add the tomatoes, wine and oregano to the frying pan and stir to combine. Bring to a gentle simmer and cook, stirring occasionally, for 10 mins.
3. 3 Shake the spinach into the pan and cook for 1-2 mins until wilted. Drain the pasta and tip into the pan with the sauce. Toss to combine, sprinkle with cheese and serve.