Chili Tomato Linguine with Spinach & Garlic Mushrooms

Bring a large pot of salted water to a boil for the linguine pasta. Meanwhile, finely chop the red onion, thinly slice the garlic, and finely chop the fresh red chilli according to taste.

In a large frying pan, heat 1/2 tablespoon of olive oil per person over medium heat. Add the chopped red onion, sliced garlic, and chopped red chilli. Sauté for 2-3 minutes until the onion starts to soften.

To the frying pan, add the sliced button mushrooms and a pinch of salt. Cook for 5-6 minutes until the mushrooms are golden brown and tender.

Stir in the cherry tomatoes (halved), chopped tomatoes, tomato paste, and the dried oregano into the frying pan. Simmer the sauce for 10-12 minutes, until it thickens slightly and the tomatoes break down.

While the sauce simmers, add the linguine pasta to the boiling water and cook according to the package instructions until al dente. Once cooked, drain and reserve a cup of pasta water.

Add fresh spinach to the tomato sauce, stirring until the spinach wilts. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.

Toss the drained linguine into the sauce, mixing well to ensure the pasta is evenly coated. If needed, adjust the seasoning with salt and pepper.

Serve the chili tomato linguine garnished with shaved Parmesan cheese. Enjoy hot.