- 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 oil
- 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 cloves and crush or finely chop them. Halve the chilli, flicking out the seeds and membrane, then finely chop the chilli. Pick the rosemary leaves off their woody sprigs and finely chop the leaves.
- 3.
Warm 1 tsp oil in a large pan on a medium heat. Slide in the chopped onion, chilli, rosemary and garlic. Add a pinch of salt and pepper and fry for 5 mins, till slightly softened.
- 4.
Meanwhile, halve the cherry tomatoes. Add the cherry tomatoes to the pan and fry for a further 5 mins, stirring occasionally. Pour in the cherry tomato passata and bring to a simmer.
- 5.
The pan of water should be boiling by now. Add the spaghetti to the pan 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 pan with the sauce. Cook for 2-3 mins to wilt.
- 7.
Stir the drained spaghetti into the sauce. Taste and add more salt or pepper if needed. Divide the spaghetti and sauce between a couple of warm plates and serve.