Tomato Spaghetti with Spinach and Feta
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Serves  4  Print this recipe  FavoriteLoadingAdd to my favourites
  
Nutrition Value
Kcalories
356
Fat
11.6g
Saturated Fat
4g
Carbs
50.6g
Sugars
4.9g
Protein
13.4g
Fibre
1.4g
Sodium
0.261g
Ingredients
1 tbsp olive oil
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
Method

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.