One Pan Assassin's Pasta

INGREDIENTS

• 1 Tbsp Olive Oil
• 50g Butter
• 1 Small Onion, finely sliced
• A Pinch of Chilli Flakes
• 1 Tbsp Tomato Purée
• 3 Garlic Cloves, finely sliced
• 1 Red Chilli, finely sliced
• 200g Dunnes Stores Cherry Vine Tomatoes, halved
• 200g Dunnes Stores Spaghetti
• 100g Baby Spinach
• 1 Ball Dunnes Stores Fresh Italian Mozzarella, torn
• A Small Handful of Basil Leaves, to serve
• Extra-Virgin Olive Oil, to serve
• Sea Salt & Freshly Ground Black Pepper

METHOD

1. Heat the olive oil and butter in a sauté pan over medium heat. Add the onions and cook for a few minutes until softened.
2. Stir in the chilli flakes and tomato purée. Cook for 3–4 minutes to caramelise the tomato purée and deepen the flavour.
3. Lower the heat and add the garlic and red chilli. Cook gently for about 5 minutes until fragrant and softened.
4. Add the cherry tomatoes to the pan and cook for a few minutes until they begin to break down.
5. Add the spaghetti and 2½ cups of boiling water. Stir occasionally to prevent sticking and allow the pasta to absorb the liquid, cooking until al dente. Add more hot water if needed.
6. Stir through the spinach until just wilted.
7. Serve the pasta in bowls topped with torn mozzarella, fresh basil leaves, a drizzle of extra-virgin olive oil, and a sprinkle of salt and black pepper.