- 400 g spaghetti
- 200 g plum tomatoes
- 2 tbsp tomato puree
- 1 white onion
- 1 lemon, juiced
- 2 cloves garlic
- 1 red chilli
- 5 g fresh basi
- Large handful of spinach
- 1 tbsp olive oil
- Salt and pepper (to taste)
To cook the spaghetti, fill a saucepan with water and bring to the boil.
Add a pinch of salt then add the spaghetti and cook for 8-10 minutes, or according to packet instructions.
Add the olive oil to a pan and allow to warm about a medium heat.
Chop the tomatoes into quarters and dice the onion.
Add the onion to the warmed pan and allow to soften before adding the tomatoes, crushed garlic cloves and finely chopped chilli.
Cook for around 8 minutes to soften the tomatoes and allow the juices to release.
Add the spinach, lemon juice, chopped basil, salt and pepper. Cook for a further 5 minutes and allow the spinach to wilt. 6. Stir in the drained spaghetti and serve.
PAIR WITH: JAMMY RED ROO
Sweet and vibrant, with notes of juicy red berries, vanilla and chocolate.