- 1 onion
- 2 garlic cloves
- 1 chilli
- A handful of rosemary, leaves only
- 250g cherry tomatoes
- 330ml cherry tomato passata
- 200g baby leaf spinach
- 200g spaghetti
- Sea salt
- Freshly ground pepper
- 1 tsp olive oi
- Large pan with a lid
- Large frying pan
- 1.
Fill a large pan with water. Add a pinch of salt, pop on the hob and bring to the boil.
- 2.
Meanwhile, peel the onion and finely chop it. Peel the garlic and crush or finely chop it. Halve the chilli, flicking out the seeds and white pith if you prefer less heat, then finely chop it (you can leave the seeds in for a spicy kick). Pick the rosemary leaves and finely chop them.
- 3.
Warm 1 tsp olive oil in a large frying pan on a medium heat. Add the onion, chilli, rosemary and garlic. Season with a pinch of salt and pepper and fry for 5-6 mins, stirring often, till the onion is glossy and lightly browned.
- 4.
Meanwhile, halve the cherry tomatoes. Add them to the pan and fry for 5 mins, stirring occasionally, till the tomatoes are pulpy and starting to collapse. Pour in the cherry tomato passata and bring the pan up to a simmer.
- 5.
The pan of water should be boiling by now. Add the spaghetti to the water and cook for 8-9 mins, till tender with a slight bite. When the pasta is cooked, drain it.
- 6.
While the pasta is cooking, stir the baby leaf spinach into the tomato sauce. Cook and stir for 2-3 mins to wilt it.
- 7.
Stir the spaghetti into the sauce. Taste and add more salt or pepper if you think it needs it. Divide the spaghetti and sauce between 2 warm plates and serve.