Sun-Dried Tomato & Sweetcorn Pasta

a) Pour the boiled water from the kettle into a large saucepan with a pinch of salt. b) Bring back to boil. Once boiling, add the wheat pasta. Stir and cook for 12 mins, then drain in a colander. TIP: Ladle off some of the pasta water as it cooks and before draining, so you have it later for the sauce.

a) In the meantime, drain and rinse the sweetcorn in a sieve. Roughly chop the sun-dried tomatoes. Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all). Pop the chopped sun-dried tomatoes into a small bowl. Pour over the cooking water from the pasta (see ingredients for amount) into the bowl. This will re-hydrate the tomatoes and will also be used to make your sauce later on!

a) Meanwhile, heat a large frying pan over high heat (don't add any oil!). Once hot, tip in the sweetcorn and add a good pinch of salt. b) Cook, stirring once or twice, until slightly charred and starting to pop, 3-4 mins. Tip into a bowl and set aside. Carefully, wipe out the now empty frying pan and return to a medium-low heat. TIP: Give it a minute or so to cool down.

a) Heat a glug of oil to in the pan. Once hot, stir in the garlic and cook until fragrant, 30 seconds to 1 minute. Careful, don't burn the garlic! Stir in the tomato purée and a good pinch of chilli flakes (go easy, they're hot!). Cook for 1 minute. Increase the heat to medium-high, then pour in the sun-dried tomatoes and the water they are soaking in. Add the spinach in handfuls and stir through to wilt.