3 tbsp olive oil
¼ cup fresh or panko breadcrumbs
1 big handful frozen chopped spinach (or fresh greens like a bunch of cavolo nero or kale, finely chopped)
1 x 500g jar SNP Dirty Martini pasta sauce
1 lemon
Chilli flakes (optional)
1 handful parmesan or Parmigiano Reggiano, plus extra to serve
Feta, to serve
SNP pasta of your choice

Bring a large saucepan of water to a lively boil. Salt it generously, like the sea. Cook pasta until al dente.

Meanwhile, heat 2 tablespoons of olive oil in a small frypan over medium heat. Add breadcrumbs and cook, stirring occasionally, until golden. Season with salt and grate over the zest of 1 lemon. Set aside.

In a small pot over medium heat, pour in the sauce. Rinse the jar with ¼ cup water and add that in too. Bring to a simmer. If using frozen spinach, throw it in, cover, and cook until defrosted, stirring now and then to help it along. If using fresh greens, heat 1 tablespoon of olive oil in the pot before adding finely chopped greens. Stir-fry for 2 minutes, then pour in the sauce and rinsed water. Simmer until hot, then turn off the heat. Drain pasta, reserving ½ cup of the cooking water. Add pasta to the sauce along with a pinch of chilli flakes (if using), a squeeze of lemon juice, a handful of parmesan, and a splash of pasta water. Stir vigorously to coat.

Serve with lemon pangrattato, crumbled feta and extra cheese on top.