I’m sure you’ve guessed it by now, but there are very few guilt dishes that I don’t like! Pasta is my favourite and so is spicy food! This recipe is one of my go-to dishes when I don’t want to fuss around too much, make quickly and settle onto the couch in front of the telly.
This entire dish is made in just one pot, without much effort. The tomatoes are paired with a lot of red chilli flakes and red jalapenos and salty capers and olives. It’s something in between a Puttanesca and Arrabiata, but with some cream. You can use any kind of pasta and veggies, although usually stick to just some spinach. What I like about this recipe is that, firstly it’s all done in one pot, and the starchy pasta water lends brilliantly to the sauce. Adding the spinach in this has a nutritional value – spinach is high in Vitamin B12, which is soluble in water. Hence, all that B12 is going into your pasta sauce.
This time I experimented with pasta made with quinoa flour – which means its gluten free, protein packed and friendlier to the body. Whizz a few tomatoes in the blender, chop spinach, garlic and onions, and that’s about it.
Cook the flavours first and then add the pasta, and then the water and cook to them all together. Pour in the tomato puree and then the spinach and at the end, for some creaminess, a few spoons of cream or milk.