Serves: 1

Before I serve the potatoes, I crush them slightly with the back of a fork and they almost become fluffy gnocchi, ready to absorb the flavours of the ingredients they are cooked with.

Cook the potatoes in a pan of salted boiling waterfor about 10 minutes, until cooked through. Drain.
Pan-fry the sliced garlic in a splash of olive oil over a medium heat for a few minutes until it startsto brown, then add the chilli flakes, passata and cooked potatoes.
Season generously with salt and pepper and simmer for about 10 minutes.
Add the spinach and simmer for a further minute until wilted, then squash each potato with the back of a fork, remove from the heat and serve.

Ingredients

Name: Potatoes arrabbiata
Yield: 1
Ingredients: Handful of baby potatoes (skin on) 1 garlic clove, sliced Pinch of dried chilli flakes 200g passata Handful of spinach Olive oil Salt and pepper

Handful of baby potatoes (skin on)

1 garlic clove, sliced

Pinch of dried chilli flakes

200g passata

Handful of spinach

Olive oil

Salt and pepper