|250 g||pasta — penne|
|30 ml||fresh chillies — 573|
|1||onion — chopped|
|1 cloves||garlic — cloves, crushed|
|1 x 410 g can||rhodes tomato Italian style|
|30 ml||rhodes quality tomato paste|
|salt and freshly ground back pepper|
|65 ml||yoghurt — plain|
|100 g||baby spinach leaves — washed|
|65 ml||parmesan cheese — grated|
Bring a large saucepan of water, with salt added, to the boil.
Add the penne pasta and cook over high heat until tender.
Drain and set aside.
In a medium saucepan, heat the oil and add the onion.
Fry over medium heat until the onion is tender and then add the garlic and fry for a few mins more.
Add the Rhodes Tomato Italian Style and the Rhodes Tomato Paste and stir well.
Bring the sauce to the boil and then reduce the heat to a simmer.
Stir in the yoghurt.
Season the sauce to taste with salt and pepper.
Add the penne pasta and heat through.
Add the spinach and stir for a few mins until wilted.
Remove from the heat and stir in half of the parmesan cheese.
To serve, sprinkle with the remaining parmesan.