Ingredients
Serves 4
| 1 | 398 ml can Pastene Fire Roasted Diced Tomatoes with juice | |
| 16 oz | capellini or pasta of your choice | |
| ¼ cup | Pastene Extra Virgin Olive Oil | |
| 3 | garlic cloves, minced | |
| ½ cup | fresh basil leaves, roughly chopped | |
| 1 tsp | red pepper flakes | |
| 2 cups | fresh spinach | |
| parmesan cheese, grated | ||
| salt and pepper to taste |
Directions
Prep time: 5-10 minutes | Cook time: 20 minutes
- Bring a large pot of salted water to a boil and cook pasta until al dente. Drain well and set aside. Keep warm.
- Meanwhile, in a saucepan, heat oil, garlic, basil and red pepper flakes over low heat for 10 minutes to infuse flavor into the oil. Strain flavored oil and set aside.
- Over medium heat in the large pot, toss together the pasta, tomatoes, garlic, basil, and fresh spinach. Toss until the pasta is heated and the spinach is barely wilted. Season to taste with salt and pepper.
- Drizzle each serving with the warm flavoured oil and top with parmesan cheese.
