Spaghetti all'arrabbiata

• 110g gluten free spaghetti, cooked according to packet instructions
• 1 tablespoon olive oil
• 1 garlic clove, chopped
• 1 teaspoon dried chili flakes
• 110g fresh spinach
• 200g sugar-free can tomatoes 
• Salt and pepper, to taste

DIRECTIONS

1. Heat the oil in a deep frying pan, add the garlic and chili flakes and cook over a low heat for three minutes.
2. Add the spinach and let it wilt, stirring for two minutes.
3. Add the tomatoes and cook for 4-5 minutes, until the tomatoes are beginning to break down.
4. Season with salt and pepper, to taste.​
5. Stir through the cooked spaghetti, and serve.

Enjoy !!

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