Sun-Dried Tomato and Cream Paccheri

Directions

1. 1

   Melt the butter, add the oil from the jar of tomatoes, and fry the onions until translucent.

2. 2

   Add the garlic, sun dried tomatoes, tomato puree, paprika, and oregano, cook for a few minutes, then slowly add the stock and lemon juice.

3. 3

   Bring to a boil, then simmer for 10 minutes.

4. 4

   Take the pan off the heat. Using a stick blender, give the sauce a quick blitz, leaving some chunky bits.

5. 5

   Put the pan back on a heat, add the spinach, the double cream, and heat through.

6. 6

   Stir through your cooked pasta, and garnish with some cherry tomato halves.