Dinner

Pasta with Chilli Tomatoes and Spinach Recipe

ByNoah Steele January 25, 2026January 25, 2026

Introduction

This Pasta with Chilli Tomatoes & Spinach is a simple yet flavorful dish perfect for a quick weeknight meal. The combination of spicy tomatoes, tender spinach, and hearty wholemeal pasta creates a satisfying and nutritious bowl.

Two white bowls each hold a pasta dish with penne pasta in a reddish-brown sauce mixed with green spinach leaves and small pieces of orange vegetable, topped with a sprinkle of shredded white cheese. The bowls are placed on a white tray with a white cloth napkin that has green and yellow embroidery beside them. Two silver forks rest above the bowls on a white marbled surface. The photo is bright, with soft natural lighting highlighting the colors and textures. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tsp olive oil
1 onion, finely chopped

2 garlic cloves, crushed
½ tsp dried chilli flakes

200g wholemeal penne pasta
400g can chopped tomatoes

100ml red wine
½ tsp dried oregano
125g bag young spinach leaves

25g parmesan or vegetarian alternative, grated

Instructions

Step 1: Heat the olive oil in a non-stick frying pan over medium heat. Gently fry the finely chopped onion, crushed garlic, and dried chilli flakes, stirring regularly for about 5 minutes. If the mixture starts to stick, add a little water to loosen it.
Step 2: While the sauce cooks, prepare the pasta according to the packet instructions until al dente. Meanwhile, add the chopped tomatoes, red wine, and dried oregano to the frying pan. Stir to combine and bring to a gentle simmer. Cook for 10 minutes, stirring occasionally.

Step 3: Once the sauce has simmered, shake the spinach leaves into the pan. Cook for 1 to 2 minutes until the spinach wilts.
Step 4: Drain the cooked pasta and add it to the frying pan with the sauce and spinach. Toss everything together to combine well.
Step 5: Serve the pasta sprinkled with grated parmesan or your preferred vegetarian cheese alternative.

Tips & Variations

For extra protein, add cooked chickpeas or grilled chicken slices to the pasta.
Use fresh chilli instead of dried flakes if you prefer a sharper heat.
Replace red wine with vegetable stock for a non-alcoholic version.

Try different leafy greens like kale or Swiss chard if you want to vary the spinach.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat or in the microwave, adding a splash of water if needed to loosen the sauce.

How to Serve

Two white bowls are filled with cooked penne pasta mixed with green spinach leaves and small pieces of orange-red tomatoes. On top of each bowl, there is a small pile of shredded white cheese. The bowls sit on a white marbled surface with a white cloth napkin that has light green and yellow embroidery, and two silver forks lay above the bowls. The light is soft and natural, highlighting the textures of the pasta, spinach, and cheese. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, you can use any pasta you have on hand such as fusilli, penne, or spaghetti. Just adjust cooking times according to the package instructions.

Is it necessary to use red wine in the sauce?

No, red wine adds depth but you can substitute it with vegetable stock or even water if you prefer to avoid alcohol. The sauce will still taste delicious.