Penne arrabbiata with white beans

Ingredients

• 12 oz penne
• 1 can cannellini beans
• 1 can crushed tomatoes (28 oz)
• 4 cloves garlic
• 1 bunch fresh basil
• 5 oz baby spinach
• 1 tsp red pepper flakes
• 3 tbsp olive oil

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Method

1. Cook the penne; save a cup of the water.
2. Sizzle sliced garlic and chili flakes in the oil for 1 minute, then add the tomatoes and simmer 10 minutes.
3. Stir in the drained beans and spinach until wilted.
4. Toss with the pasta, loosening with pasta water, and tear in the basil.

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