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To serve

  1. Heat the oil in a large pan over a medium- high heat. Cook the onion for 5-6 minutes until softened, then add the garlic and cook for another minute.
  2. Add the tinned tomatoes, chilli flakes and some salt and pepper. Bring to a simmer, then allow to bubble and reduce for about 15 minutes until thickened.
  3. Meanwhile, bring a large pan of salted water to the boil and cook the pasta according to package instructions.
  4. Add the spinach to the tomato sauce in large handfuls, stirring each one until slightly wilted before adding the next handful.
  5. Add half of the Parmesan cheese and stir to combine. Drain the cooked pasta, reserving a little of the cooking water. Stir the pasta into the sauce, adding a splash of cooking water to bring everything together.
  6. Stir in the mozzarella cheese and allow to melt, then divide amongst warmed serving bowls. Serve with a green salad and/or some garlic bread.

Nutrition Facts

Per serving: 462kcals, 14.6g fat (6.3g saturated), 60.7g carbs (11.6g sugars), 22.7g protein, 5g fibre, 0.278g sodium

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