Chili Tomato Linguine with Spinach & Garlic Mushrooms

Bring a saucepan of salted water to the boil.

Thinly slice the garlic and the fresh red chilli.

Finely chop the onion.

Thickly slice the mushrooms.

Using a peeler, lightly shave the parmesan into delicate flakes.

Add the linguine to the boiling water and cook until al dente.

Heat the oil in a pan over medium-high heat.

Add the mushrooms to the pan and cook until gold and softened.

Add the garlic and fry for a minute longer, until aromatic.

Add the onion to the mixture and fry until lightly coloured.

Add the cherry tomatoes, chopped tomatoes, chilli and dried oregano.

Bring to the boil, and then reduce the heat and simmer for five minutes.

Add small amounts of the tomato paste to thicken the sauce to the desired consistency.

Stir the spinach into the sauce.

Drain the linguine and add to the sauce mixture. Add a splash of the pasta water should the sauce have become too thick.

Toss all of the ingredients together until combined.

Serve with shaved parmesan.