Step 1 Bring about 4 litres of water to the boil in a large pot with the salt. Add the pasta and cook according to packet instructions until al dente. Drain and return to the pan over a low heat.

Step 2 Stir through the Tomato and vegetable sauce*, olives and spinach. Heat for 2-3 minutes until heated through. Divide among 4 plates and sprinkle over the cheese.

*Tomato and vegetable sauce

Heat olive oil in a large, heavy-based saucepan. Add onion and cook, stirring, for 5 minutes. Add celery and leek and cook, stirring, for 10 minutes until soft. Add wine and water and bubble for 5 minutes until the liquid has almost evaporated. Add tomatoes and tomato purée and stir with a wooden spoon. Simmer for 10 minutes, uncovered, until the sauce starts to thicken.

You can also use this sauce as a base in these recipes:

Rosemary chicken with capsicum and tomato sauce
Chilli tomato sauce with chickpeas
Tuna and basil sauce in jacket potatoes