Ingredients
Serves4
Metric and US measurements are approximate conversions; ingredient densities vary. Double-check temperatures and cooking times when changing portions.
Method
1
Boil pasta in salted water until al dente. Reserve 150 ml cooking water, then drain.
2
Heat olive oil in a large pan; add garlic and cook gently for 30 seconds.
3
Heat the peas for 3 minutes and fold in spinach until wilted.
4
Add chopped tomatoes, tomato purée and oregano; simmer for 10 minutes. Finish with basil.
5
Toss pasta with the sauce, adding reserved cooking water little by little to loosen. Taste, season and serve.
Food safety: ensure poultry is fully cooked, handle raw meat separately, and check packaging for allergens. Times are estimates and ovens vary.