Ingredients

Serves: 2

Heat olive oil in a deep saute pan over medium heat.
Add diced onion and cook for 3-4 minutes until softened and translucent.
Add garlic and cook for 30 second until fragrant - avoid browning.
Stir in chilli flakes and crushed tomatoes. Cook for 1-2 minutes to deepen flavour.
Add dry pasta directly to the pan, followed by vegetable stock and cherry tomatoes.
Bring to a gentle boil, then reduce to a simmer. Cook uncovered for 12-15 minutes, stirring occasionally to prevent sticking.
Once pasta is al dente and sauce has thickened, stir through baby spinach until wilted.
Remove from heat and garnish with fresh basil before serving.