Serves 4

Ingredients

• 350g dried linguine
• 1 onion, thinly sliced
• 3 cloves garlic, finely chopped
• 300g cherry tomatoes, halved
• 1tbsp tomato puree
• 25g Butter
• 100g baby leaf spinach
• 1 small bunch basil, leaves only, roughly torn
• 900ml vegetable stock
• 3tbsp extra virgin olive oil
• 1tsp sea salt
• Parmesan to serve, grated

Method

1. Put all of the ingredients into a large wide saucepan or sauté pan and bring to a boil. Boil gently over a medium heat for 8-10 minutes, stirring often, until the pasta is cooked to your liking and the liquid has mostly all evaporated.
2. Divide between serving plates and top with grated parmesan. Serve immediately.

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