Pasta with tomato and spinach

Cook 200 g pasta in well-salted water according to the packet.

Finely chop 2 small garlic. Heat 1 tbsp olive oil in a pan and fry the garlic and 1 tsp chilli flakes for one minute.

Add 400 g canned tomatoes and let the sauce simmer for 10 minutes. Season with 1/2 tsp salt.

Stir in 100 g spinach and let it wilt.

Toss the pasta in the sauce and serve with grated 40 g parmesan.