8 cloves garlic
1 large onion
3-4 cups (when chopped) big leafy spinach
2 capsicums
1 T olive oil
1 T brown sugar
250g pasta (spirals, shells or penne work best as they hold the sauce)
2 T oregano
1 C tomato paste
2 T sriracha
0.5 C red wine
425g can chopped tomatoes
425g can chickpeas
1 T salt, plus more to taste
pepper
Prepare the vegetables. Chop onion and capsicum into large pieces. Roughly chop the spinach. Chop the garlic into small pieces.
Heat the oil in a pan. Add onion and fry on medium heat for 10 minutes or until translucent. Add the brown sugar and cook for further 2 minutes.
During the down time, bring 2L of water to the boil in a saucepan. Once boiling, add 1 T salt and then cook your pasta according to the package instructions. Drain and place in a large, oiled oven dish. Preheat the oven to 180 degrees.
Add the tomato paste, sriracha and oregano to the frying pan. Stir. Add red wine and stir until combined. Cook until red wine is well absorbed, about 2 or 3 minutes. Stir in the tomatoes and cook for 10 minutes. Add garlic and cook for 5 more minutes. Taste test and season with salt and pepper as necessary.
Pour the tomato sauce into the oven dish with the pasta. Add the capsicums, chickpeas and spinach and stir. Bake for 30 minutes, or until top layer of pasta is crisp.
It's fun and challenging to cook with what's available and the produce is so much fresher than anywhere else. Our family loves them!
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