Pâtes à la sauce tomate et poivron rouge

Ingrédients

• 1/4 cup (60 mL) olive oil
• 1 medium onion, chopped
• 3 cloves garlic, chopped
• 1/2 tsp chili flakes (or 1 tsp if you prefer a spicier sauce)
• 1 medium red pepper (chopped)
• 1 tbsp tomato paste
• 1 28 ounce can of whole tomatoes preferably San Marzano tomatoes (796 ml)
• 1 tsp salt
• 2 cups baby spinach
• 375 grams pasta of your choice
• 1/2 tsp chili flakes (optional, to taste)
• grated parmesan or romano cheese, if desired

Préparation

1. 1

   In a pot over medium heat, heat the olive oil and saute the onion for 5 minutes, stirring regularly. Add the chili flakes, and the 3 cloves of chopped garlic. Continue to saute for about 2 minutes.

2. 2

   Add the chopped red bell pepper and the tomato paste and saute for 2 - 3 minutes, stirring regularly.

3. 3

   To the pot add the canned tomatoes, breaking them apart a little bit with the back of a wooden spoon. Cook over medium heat, covered, for 30 minutes.

4. 4

   Meanwhile, cook the pasta according to the package directions. Drain when ready and set aside.

5. 5

   Using either a blender or an immersion blender, blend your sauce until smooth. If using a blender, put the sauce back in the pot. Taste your sauce (careful, it's hot) and add more chili flakes if you would like a spicier sauce. Cook down to thicken the sauce to your desired consistency.

6. 6

   Add in the spinach and cook for 2 to 3 minutes. Season with salt, or to taste.

7. 7

   Combine the pasta with the sauce and mix well until the pasta is coated with the sauce.

8. 8

   Serve with grated cheese such as parmesan or romano if desired.