Ingredients
Equipment
Method
- Bring a large pot of generously salted water to a rolling boil. Add your chosen pasta and cook according to package directions until al dente (tender but still with a slight bite). Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set aside.12 ounces dried pasta (such as spaghetti, fettuccine, or penne), 1/2 teaspoon salt, plus more for pasta water
- While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the finely chopped onion and cook, stirring occasionally, until it softens and becomes translucent, about 5-7 minutes.2 tablespoons olive oil, 1 medium onion, finely chopped
- Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it. Add the dried oregano, dried basil, and red pepper flakes (if using). Stir to combine and let the spices toast briefly for about 30 seconds.3 cloves garlic, minced, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon red pepper flakes
- Pour in the crushed tomatoes. Stir well to combine with the onion and garlic mixture. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 10-15 minutes to allow the flavors to meld. Stir occasionally.1 (28 ounce) can crushed tomatoes
- Season the simmering tomato sauce with salt and black pepper. Taste and adjust seasonings as needed.1/2 teaspoon salt, plus more for pasta water, 1/4 teaspoon black pepper
- Add the roughly chopped fresh spinach to the skillet with the tomato sauce. Stir gently until the spinach begins to wilt, which will only take a couple of minutes.5 ounces fresh spinach, washed and roughly chopped
- Add the drained pasta to the skillet with the sauce and spinach. Toss everything together until the pasta is well coated. If the sauce seems a little thick, gradually add some of the reserved pasta water, a tablespoon at a time, until you reach your desired consistency.12 ounces dried pasta (such as spaghetti, fettuccine, or penne)
- Stir in the 1/2 cup of grated Parmesan cheese until it’s melted and beautifully incorporated into the sauce, making it even more creamy and delicious.1/2 cup grated Parmesan cheese, plus more for serving
- Serve the Delicious Spinach Tomato Pasta immediately. Garnish with extra Parmesan cheese and fresh basil leaves, if desired.1/2 cup grated Parmesan cheese, plus more for serving, Fresh basil leaves, for garnish
Notes
To store any leftover Delicious Spinach Tomato Pasta, allow it to cool completely before transferring it to an airtight container. Refrigerate for up to 3-4 days. When it comes to reheating, the best method is on the stovetop. Place the pasta in a skillet over medium-low heat, adding a splash of water or broth to help loosen the sauce and prevent it from drying out. Stir gently until heated through. For a quick reheat, you can also use the microwave, but be sure to stir it halfway through the heating process for even temperature distribution. If you wish to freeze portions of this Delicious Spinach Tomato Pasta for future meals, cool completely, then portion into freezer-safe containers or bags. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating as described above.