Fresh Tomato Garlic Pasta

This pasta is heaven! It's summer in a bowl to me. It's quick to make, and perfect paired with bruschetta. Whenever it's warm and sunny outside, I always crave this pasta as it's bursting with fresh, colorful ingredients.

Serves 2 - You can also double the recipe to serve more people.

Cook time - 15 minutes

Ingredients

250g spaghetti pasta

300g cherry tomatoes

1/2 onion

3 cloves garlic

1 red chilli

1 tbsp tomato puree

1/4 cup white wine

1 vegetable stock gel pot

Handful of spinach

Handful of basil

25g pine nuts

Instructions

1. Cook pasta according to instructions on the packet.

2. Add a tablespoon of olive oil to a pan on medium heat. Cook the chopped onion and garlic until translucent.

3. Quarter the majority of the cherry tomatoes and leave a few to throw in whole, so you can press down on them with the back on your spoon.

4. Toss in all of your cherry tomatoes, vegetable stock pot, tomato puree and red chilli. Let it cook down for a few minutes.

5. Add in a few spoon fulls of pasta water from the cooking pasta to the sauce.

6. Add in the white wine and let it cook a few minutes longer.

7. In the meantime, add the pine nuts to another pan with 1 tbsp olive olive for toasting. Stir frequently and keep a close eye on them as pine nuts can easily burn.

8. By this time, the pasta should be done cooking. Drain the pasta and add it to the sauce along with the pine nuts, chopped spinach and basil.