3 garlic cloves, crushed
1 tsp dried oregano
1 red chilli, deseeded and finely chopped
2 400g tins of whole plum tomatoes
Salt and black pepper
320 g spaghetti
1 large handful of spinach
1 tbsp olive oil
80 g Feta, crumbled
1 Heat the oil in a pan over a medium heat and add the garlic and oregano. Cook for one minute, then add the chilli.
2 Add the plum tomatoes and simmer gently for 30 minutes. Use a spoon to break the tomatoes up. Pour half of the sauce into a tub and cool, then set aside for Wednesday.
3 Cook the spaghetti in a pot of salted boiling water according to the packet instructions. Just before the pasta is ready, add a handful of spinach to the tomato sauce and season.
4 Drain the pasta, reserving a little of the cooking water. Drizzle the pasta with a little olive oil and add a splash of the cooking water, then add to the pan with the tomato sauce.
5 Toss to mix everything together, then divide between plates and top with crumbled Feta.