Cup of Yum
1. Place a large pan of water on to boil.
2. While it is heating up, make the pangrattato
3. Place the butter/olive oil in a cold frying pan, and add in the fresh herbs and breadcrumbs. 2 tablespoon butter/olive oil¼ cup / 30 g chunky breadcrumb/panko1 tablespoon fresh oregano/parsley
4. Stir the mixture well and cook until the breadcrumbs are crispy and golden.
5. Season generously with salt and pepper, and then immediately tip the pangrattato mixture into a small bowl to stop it from browning any further. salt black pepper

To make the pasta

1. Once the water has come to a boil, add the salt and pasta. Stir to submerge the spaghetti and then cook for 1 minute less than the packet suggests. (Set your timer)1 tablespoon salt12 oz / 340 g pasta
2. While the pasta is cooking, pour the olive oil into a cold large frying pan and add the sliced garlic; cook over medium heat until the garlic starts to just sizzle.¼ cup / 60 ml olive oil6 cloves garlic - sliced
3. Add in the chopped red chili and the tomato halves. Turn the heat to medium-high and add the crushed tomatoes once sizzling.1-2 red chilies - sliced1 cup cherry tomatoes - halved½ cup crushed tomatoes or passata
4. Bring to a simmer for 2 minutes, then turn the heat low until the pasta is cooked.
5. Reserve 2 cups of the pasta cooking water and then drain the pasta.
6. Add the pasta to the frying pan and ½ cup of pasta water. Use tongs to turn and coat the pasta in the sauce. Add the fresh spinach and turn to wilt it in the sauce. 1 cup fresh spinach - packed
7. Add more water as needed.
8. Check the seasoning, and serve garnished with the pangrattato and parmesan if desired.