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Ingredients

690g jar tomato passata
375g rigatoni pasta
2 garlic cloves, crushed
1 red capsicum, seeded, chopped
250g cherry tomatoes, halved
1/2 cup (75g) pitted kalamata olives
120g pkt Coles Australian Baby Spinach
Shaved parmesan (or vegetarian hard cheese), to serve
Oregano leaves, to serve

Method

Step 1 Combine passata, rigatoni, garlic, capsicum and 3 cups (750ml) water in a saucepan over medium heat. Cover with a lid. Bring to the boil. Uncover and cook for 15 mins or until pasta is tender.
Step 2 Stir in the tomato, olives and spinach. Cook, stirring gently, for 2 mins or until spinach wilts. Divide among serving bowls.
Step 3 Sprinkle with parmesan (or vegetarian hard cheese) and oregano leaves to serve.

One pot spinach and tomato rigatoni

How to make One pot spinach and tomato rigatoni

Ingredients

Method