Olive Oil and Fresh Tomato Spaghetti

Fresh and light weeknight supper. Easy for nights when you've been extra busy, like during our bathroom makeover.

1/2 cup olive oil
1  1/2 cups grape tomatoes
2 cloves garlic, slivered
2 green onions, sliced
1/2 cup sliced yellow pepper
1 tbsp tomato paste
1 tsp sugar
1/2 tsp oregano
1/2 tsp salt
black pepper to taste
450g spaghetti 
1 cup baby spinach leaves, whole

Start by pouring the olive oil into a medium fry pan. Add the tomatoes, garlic slivers, green onions and yellow pepper. Cook on medium heat 10-15 minutes or until tomatoes are a little wrinkly.

While this cooks boil the spaghetti in salted water until al dente, about 8-10 minutes.

In a small bowl mix the tomato paste, sugar, oregano and salt together, then stir into the olive oil and veggies.

Once spaghetti is cooked, drain and toss in the spinach leaves stirring together. Add the sauce and stir to coat.

Serve with fresh ground pepper and parmesan.

Serves 4