I often turn to this tasty store cupboard pasta dish when I am time short and not in the mood for a meat dish.  Warm garlic bread is a great accompaniment to this dish.

Serves 2

1 red onion thinly slicked 

2 garlic cloves crushed

200g cherry tomatoes halved 

1 tbsp butter

Half teaspoon dried chilli flakes

200g wholewheat spaghetti 

2 tbsp balsamic vinegar 

2 tbsp rapeseed oil 

150g baby spinach leaves 

Grated parmesan for sprinkling 

Handful of fresh basil leaves

  1. Melt the butter in a deep frying pan over a medium heat. Add the sliced red onion, chilli flakes and season with salt and pepper.  Sauté until the onion is tender.
  2. Add the garlic to the pan, reduce the heat to very low and cook for 8-10 minutes stirring occasionally.
  3. In the meantime, bring a large saucepan of water to the boil with a pinch of salt and cook the spaghetti according to packet instructions.
  4. Drain the spaghetti.
  5. Add the halved tomatoes to the onion mixture then add the vinegar and oil. Stir.
  6. Place the drained spaghetti on top of everything, along with the spinach leaves and toss the mixture together. The spinach will wilt with the heat of the pasta.
  7. Serve and add the grated parmesan and basil leaves.