One Pot Plant-Based Tortiglioni Puttanesca

Boil a kettle

Peel and finely slice your brown onion[s]

Peel and finely slice (don't chop!) your garlic

Chop your black olives roughly

Chop your capers roughly

Heat a large pot with a matching lid with a drizzle of olive oil over a medium heat

Once hot, add the sliced onion with a pinch of salt and cook for 3-4 min or until beginning to soften

Meanwhile, dissolve your tomato paste and vegetable stock mix in 375ml [500ml] [700ml] boiled water – this is your tomato stock

Once the onion has softened, add the sliced garlic and dried basil to the pot with your chilli flakes (can't handle the heat? Go easy!), chopped olives and capers

Cook for a further 1 min or until fragrant

Once fragrant, add the tomato stock and your chopped tomatoes to the pot with your pasta and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook, covered, for 12-15 min, stirring occasionally, until the pasta is cooked through and the sauce has thickened

Whilst the pasta is cooking, chop your parsley finely, including the stalks

Wash your spinach and pat dry with kitchen paper

Once the pasta is cooked, stir through the spinach with a generous grind of black pepper, a pinch of sugar and a splash of boiled water

Cook for a further 1 min or until the spinach has wilted – this is your one pot plant-based tortiglioni puttanesca