2 tsp olive oil
2 chopped red chili
200g gluten free pasta
400g can chopped tomatoes
100ml red wine
½ tsp dried oregano
125g bag young spinach leaves
1 handful basil leaves
25g parmesan or vegetarian alternative, grated
Serves - 4
Heat the oil in a non-stick frying pan and gently fry the chili, stirring regularly, for 5 mins (add a little water if they begin to stick).
Cook gluten free pasta following pack instructions. Add the tomatoes, wine and oregano to the frying pan and stir to combine.
Bring to a gentle simmer and cook, stirring occasionally, for 10 mins.
Shake the spinach into the pan and cook for 1-2 mins until wilted.
Drain the pasta and tip into the pan with the sauce. Toss to combine, sprinkle with cheese and serve.
Recipe adapted from: Good Food