This dish is really simple but will give you a nice energy boost!

Serves: 3-4 Cooks in: 25′ Prep. time: 5′ Ready in: 30′

400 g short tube pasta (ditalini)
200 g cherry tomatoes, halved or quartered
200 g baby spinach leaves
salt, pepper

For the sauce
2 tbsp extra-virgin olive oil
1 medium onion, finely chopped
1 red hot chili pepper, finely chopped
2 medium garlic cloves, crushed
1 cup tomato juice
1 cinnamon stick
1 bay leaf
1 small sprig fresh rosemary
250 g can red beans, rinsed and drained
salt, freshly ground black pepper


Step 1
For the sauce: In a large pot heat oil and cook onion and chili pepper on medium heat until translucent, for 5 minutes, stirring continuously. Stir in garlic and when fragrant, add tomato juice, cinnamon, bay leaf, rosemary, salt and pepper. Cover with lid and cook for 15 minutes.Stir in beans and cook for another 10 minutes until sauce thickens. If necessary, add a little hot water.

Step 2
In the meantime, boil pasta according to packet instructions. Drain, reserving 1 cup of liquid. Transfer pasta to sauce and stir. Add spinach, salt and pepper and cook for 1 minute. If necessary add a little of the reserved liquid. Remove pan from heat, stir in cherry tomatoes and serve immediately.

Photo: – Styling: Katerina Likouresi – Food styling: Makis Georgiadis

Και η συνταγή στα ελληνικά: Κοφτό μακαρονάκι με ντοματίνια, σπανάκι και σάλτσα από κόκκινα φασόλια