Black bean and tomato pasta

This is a quick and filling dish, perfect as a post-workout dinner as it packs protein, iron, and carbs.

200-250g rigatoni (or another type of short pasta)
15ml olive oil
1-2 cloves of garlic, chopped
1 small onion, chopped
1 tin whole peeled tomatoes
1 tin black beans, rinsed
1 teaspoon dried chilli (to taste)
salt (to taste)
100g chopped spinach, rinsed well

In a shallow pan, lightly fry the onion in olive oil on medium heat.
Turn down the heat, add the garlic, and fry for a few minutes.
Add the tinned tomatoes and drained black beans. Crush the tomatoes in your pan with a fork. Add the dried chilli, cover, and simmer while preparing the pasta.
Cook the pasta in salted boiling water until al dente (10-15 minutes).
Just before the pasta is done, add the chopped spinach to the pasta pot and boil it for a few minutes until the spinach has wilted.
Drain the pasta and spinach together. Top with the tomato sauce, and stir gently.
Add salt to taste, and serve. Enough for 2 hungry eaters.


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