Tasty Two-Tomato Sauce With Wholewheat Penne

Boil a kettle

Add the wholewheat penne to a pot of boiled water with a generous pinch of salt and bring to the boil over a high heat

Once boiling cook for 12-15 min or until tender

Once cooked, drain and return to the pot, reserving a cup of the starchy pasta water 

While the pasta is cooking, heat a dry, large wide-based pan (preferably non-stick with a matching lid) over a high heat

Once hot, add the pine nuts and cook for 2-3 min or until toasted 

Once toasted, transfer to a plate and reserve the pan

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

Roughly chop the cherry tomatoes 

Return the pan to a medium heat with 1 tbsp [2 tbsp] olive oil

Once hot, add the chopped cherry tomatoes and sliced garlic with a generous pinch of salt and cook, covered, for 8-10 min or until the tomatoes are starting to break down

Meanwhile, drain and tear the mozzarella into rough bite-sized pieces 

Chop the basil roughly, including the stalks 

Once the tomatoes have broken down, add the tomato paste, sundried tomato paste, 1 tsp [2 tsp] sugar and a pinch of salt

Give everything a good mix up – this is your tomato sauce

Add the drained penne and the baby leaf spinach to the tomato sauce with 100ml [150ml] of the starchy pasta water

Mix it all together and cook for 2-3 min or until the spinach is wilted and everything is coated in the sauce