There are few suppers that can claim be delicious only made using some basic store cupboard ingredients. This one provides instant comfort and can be made in the time it takes to cook a pot of pasta! I’ve suggested using red pesto here which only amplifies those sweet tomato flavours but in it’s absence a generous dollop of tomato puree will do the trick.
Serves 4 
15mins 33fl oz litre chicken stock
14oz passata
1 heaped tbsp red pesto
9oz angel hair pasta
5oz frozen spinach
1 x 14oz tin chickpeas, drained and rinsed
A good handful of fresh basil leaves, roughly torn
Parmesan cheese, to serve
Extra Virgin Olive Oil to garnish
1 litre chicken stock
400ml passata
1 heaped tbsp red pesto
250g angel hair pasta
150g frozen spinach
1 x 400g tin chickpeas, drained and rinsed
A good handful of fresh basil leaves, roughly torn
Parmesan cheese, to serve
Extra Virgin Olive Oil to garnish
Pot
