Ingredients Medium onion, diced
Garlic clove, chopped or puréed
Fresh red chilli (deseeded and chopped) or half a tsp dried chilli flakes
400g chopped tinned tomatoes
1 tbsp tomatoe purée
Handful of fresh basil, chopped (or tsp dried basil)
3 handfuls of spinach
Splash of Tabasco
Splash of balsamic vinegar
3 fl oz strong red wine or port
Olive oil for frying
150g - 200g spaghetti
Heat a little olive oil in a pan and then add the diced onion and garlic. Cook for 2 minutes over a low heat.
Add the chopped chilli or dried chilli flakes and cook for a further minute.
Add the wine or port and cook for a minute.
Pour in the tinned tomatoes, balsamic vinegar, Tabasco and tomatoe purée. Cook on a medium heat for 5 minutes.
Add the pasta to boiling water and cook for 10 minutes or as per packet instructions.
Add the basil to the tomato sauce and cook for a further 5 minutes until the sauce begins to thicken.
Crunchy, fresh spinach
Drain the cooked spaghetti.
Add the spinach to the tomato sauce and stir in for a minute before adding the cooked pasta.