Add the pasta to a large saucepan of boiling salted water. Bring back to the boil, then simmer until the pasta is just cooked. Reserve 1 tablespoon of the starchy pasta water before draining.

Meanwhile, heat a drizzle of oil in a large, non-stick frying pan (skillet). Add the onion and fry for 5 minutes until soft, stirring in the garlic and honey for the final minute.

Drain off the juice from one of the cans of tomatoes before adding all the tomatoes to the pan. Squash the tomatoes with the back of a wooden spoon as you stir. Bring to the boil and simmer for 3 minutes. Preheat the grill (broiler) to medium.

Stir the cream, spinach and oregano into the sauce and season with salt and pepper. Gently bring to the boil and simmer until the spinach has wilted.

Tip the drained pasta and reserved cooking water into the sauce and stir until thoroughly combined. Transfer to a baking dish, sprinkle with the grated cheddar and grill for 5–7 minutes until the cheese is golden brown.

Garnish with basil, if you like, and serve immediately

Tips and Swaps

If you don’t have time to grill the pasta, just dish it up as it is and sprinkle with grated cheese. It’s still lovely!

For extra protein, stir a drained can of tuna into the spinach sauce before adding the pasta.

Add ½ teaspoon of chilli (red pepper) flakes if you fancy a bit of heat.