Sicilian rigatoni arrabiata with tomato, baby spinach and feta

Sicilian rigatoni arrabiata with tomato, baby spinach and feta

Serves 2


200g Rigatoni pasta
3 garlic cloves, sliced
2 spring onions, finely sliced
30g capers, roughly chopped
6g oregano, chopped
2 tomatoes, diced
400g Mexican cooked tomato, with chillies and herbs (tinned)
40g baby spinach leaves
1g basil leaves, sliced
100g feta cheese, crumbled
Olive oil
Salt and pepper


  1. Bring a pot of water (enough to submerge your rigatoni pasta), with a pinch of salt, to boil. Cookuntil al dente, about 13-15 minutes.
  2. Place a pan with a generous drizzle of olive oil over a low heat. Add the garlic, half the spring onion, capers and oregano. Sauté for 3-5 minutes until softened, shifting the ingredients occasionally.
  3. Add the cooked tomato and fresh tomato and simmer for 3-6 minutes, stirring occasionally. Stir in the baby spinach and basil until wilted. Season to taste.
  4. Add the drained pasta and gently mix until well combined and heated through.
  5. Dish up, crumble over the feta and add remaining spring onion.

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