Aglio e olio with sundried tomato breadcrumbs

Ingredients

• 2 sundried tomatoes (about 35g), finely chopped, plus 3½ tbsp of the oil from the jar
• 1 slice of gluten-free sourdough, blitzed to breadcrumbs in a food processor
• 200g gluten-free spaghetti
• 3 large garlic cloves, thinly sliced
• ½ red chilli, finely sliced
• 160g baby spinach
• 10g flat-leaf parsley, finely chopped

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