Ingredients

• 1 teaspoon olive oil
• 1 clove garlic, crushed
• 1 medium onion
• 2 1/2 cups ripe tomatoes (you could use canned)
• 2 teaspoons tomato paste
• 1 -2 small chile, chopped
• 2 teaspoons fresh basil
• 1 teaspoon dried oregano (I use 1 tablespoon fresh)
• black pepper
• 40 g kalamata olives, pits removed and chopped
• 2 cups spinach (wash well and remove the tough stems)

Instructions

1. Heat the oil and cook the garlic and onion gently until the onion is transparent.

2. Add the tomatoes, paste, chillies, herbs and pepper and heat stirring until the tomatoes soften and release their juices.

3. Add the olives, and heat until the sauce reaches desired consistency.

4. Stir through the spinach until warmed through.

5. Serve over any pasta you enjoy.

6. I sometimes add maybe 200g of chicken breast strips at the stage where you fry the onions.