In a pot over medium heat, heat the olive oil and saute the onion for 5 minutes, stirring regularly. Add the chili flakes, and the 3 cloves of chopped garlic. Continue to saute for about 2 minutes.
¼ cup (60 mL) olive oil, 3 cloves garlic, chopped, ½ tsp chili flakes, 1 medium onion, chopped
Add the chopped red bell pepper and the tomato paste and saute for 2 - 3 minutes, stirring regularly.
1 medium red pepper, 1 tbsp tomato paste
To the pot add the canned tomatoes, breaking them apart a little bit with the back of a wooden spoon. Cook over medium heat, covered, for 30 minutes.
1 28 ounce can of whole tomatoes preferably San Marzano tomatoes
Meanwhile, cook the pasta according to the package directions. Drain when ready and set aside.
375 grams pasta of your choice
Using either a blender or an immersion blender, blend your sauce until smooth. If using a blender, put the sauce back in the pot. Taste your sauce (careful, it's hot) and add more chili flakes if you would like a spicier sauce. Cook down to thicken the sauce to your desired consistency.
½ tsp chili flakes
Add in the spinach and cook for 2 to 3 minutes. Season with salt, or to taste.
1 tsp salt, 2 cups baby spinach
Combine the pasta with the sauce and mix well until the pasta is coated with the sauce.
Serve with grated cheese such as parmesan or romano if desired.
grated parmesan or romano cheese, if desired