Spinach Arabiatta
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1 large		Spanish Onion, chopped finely
4 cloves	Garlic, minced
3 tablespoons	water
1 can		tomatoes (or use 1 lb fresh)
2 		dried red chillies
1 teaspoon	oregano
1/2 teaspoon	Black Pepper
1-1/2 lbs	Fresh spinach
1 teaspoon	Vecon/vegetable stock
1/2 cup		corn
3 tablespoons	tomato puree
1/4 cup		grated scheese/soymage (optional)

Fry the onion and garlic in as little water as possible. Once softened
add the can of tomatoes, the crushed red chillies, the black pepper and
the oregano. Leave to simmer for fifteen minutes or so, until the
tomatoes have reduced down significantly. Tear the spinach and add. Put a
lid on for about three minutes so that the spinach softens, then cook for
ten minutes more with the lid off so that the excess liquid from the
spinach reduces. Before all the liquid disappears on you add the
vegetable stock and the corn. Simmer for a few minutes more then add the
tomato puree to thicken. At this stage you can optionally grate a little
scheese over the top and put a lid on the pan for a couple of minutes so
that the scheese melts.

Serve over Penne or similar whole wheat pasta.