Tomato and Spinach Spaghetti
Member recipe

Tomato and Spinach Spaghetti

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Serves 6

A delicious spicy tomato pasta with a sweet and sour twist.

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  • 450g Spaghetti
  • 1 large onion
  • 4 garlic cloves
  • 2 bird's eye chilies
  • 1 red pepper
  • 2 tbsp virgin olive oil
  • 1 tbsp tomato puree (double concentrate)
  • 1 Chicken stock cube (optional)
  • 2 tins (400g) chopped tomatoes
  • 1 tsp Italian dried herbs
  • 4 tsp sugar
  • 1 tbsp malt vinegar
  • 60g baby spinach (washed)
  • grated parmesan cheese (for garnishing)


    1. Cook the spaghetti as per packet instructions. Drain and wash with plenty of hot water.
    2. Chop the onion, garlic, chilies and pepper. Heat the oil over medium heat and add the chopped vegetables. Fry until soft and translucent.
    3. Stir the tomato puree into the onions. Add the chicken stock cube followed by the two tins of tomatoes. Add the herbs, sugar and vinegar. Stir and simmer for 5 minutes.
    4. Add the spinach and let it wilt into the sauce. This takes about 3 minutes. Stir and season with salt and freshly ground black pepper.
    5. Mix the cooked spaghetti into the sauce and serve into individual bowls. Sprinkle with grated Parmesan cheese.

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