Step 1

Combine passata, rigatoni, garlic, capsicum and 3 cups (750ml) water in a saucepan over medium heat. Cover with a lid. Bring to the boil. Uncover and cook for 15 mins or until pasta is tender.

Step 2

Stir in the tomato, olives and spinach. Cook, stirring gently, for 2 mins or until spinach wilts. Divide among serving bowls.

Step 3

Sprinkle with parmesan (or vegetarian hard cheese) and oregano leaves to serve.