Penne with Chili Tomatoes and Spinach


2 tsp olive oil

1/2 onion, finely chopped

2 garlic cloves, crushed

1 tsp dried chili flakes (crushed red pepper)

200g wholemeal penne pasta

400g can chopped tomato

100ml red wine

1/2 tsp dried oregano

125g spinach leaves


Heat the oil in a non-stick frying pan and gently fry the onion, garlic and chili flakes, stirring regularly, for 5 mins (add a little water if they begin to stick). 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. Shake the spinach into the pan and cook for 1-2 mins until wilted. Tip pasta into the pan with the sauce.Toss to combine and serve.