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Bring a large pot of lightly salted water to a boil. Cook pasta according to package directions until al dente. Drain and reserve 3/4 cups of pasta water.
While the pasta is cooking, heat the olive oil in a large frying pan over medium heat.
Add the garlic, and gently saute for about a minute or two, until the garlic is just beginning to color (being careful to not let burn). Add the tomatoes, oregano, salt and black pepper. Cook tomatoes for about 3-4 minutes until juices start to burst. Add the chopped chili pepper and cook for another minute or two until slightly softened.
Add the cooked pasta and reserved pasta water little by little until pasta is well coated. and consistency is reached (I used a little more than 1/2 a cup). Allow to simmer for about a minute then add the red chili pepper flakes, chopped spinach, basil and Parmesan cheese. Turn heat to low and gently toss to coat evenly. Add more pasta water if needed. Remove from heat.
Season more to taste if desired and serve with extra grated Parmesan cheese.