Notes
Don't be alarmed by how much spinach you're adding - it will wilt down to very little!
Ingredients
150g pasta (penne or fusilli are lovely here)
1 tbsp. olive oil
1 red pepper, diced
1 clove garlic, sliced
handful sunblush tomatoes
80g baby spinach
2 tbsp. pine nuts
Handful basil, to garnish
Salt & pepper to taste
Method
Get a saucepan of water on the boil, with a shake of table salt. Add your paste and cook according to packet instructions (usually around 11-14 minutes).
Meanwhile, heat the olive in a frying pan over a medium heat, and add the pepper and garlic. Cook for a few minutes until the pepper is starting to soften.
Add the sunblush tomatoes, spinach and pine nuts, and cook, stirring regularly until the spinach has wilted. A tbsp. of the pasta water might help it to wilt.
Drain the cooked pasta and add it to the pan of vegetables, along with the basil, some black pepper and a little salt if it's needed.