Creamy Tomato and Spinach Pasta
A comforting dish that combines the rich flavors of ripe tomatoes with fresh spinach in a luscious creamy sauce, perfect for busy weeknights.
Equipment
- Large Pot
- Large Skillet
Ingredients
Pasta
- 12 oz Pasta Choose your favorite type, such as penne, fusilli, or spaghetti.
Cooking Oil
- 2 tablespoons Olive oil Extra virgin olive oil is ideal for sautéing.
Aromatics
- 4 cloves Garlic Minced for flavor.
- 1 medium Onion Finely chopped yellow or white onion.
Sauce Base
- 28 oz Canned crushed tomatoes Opt for high-quality canned tomatoes.
Greens
- 5 cups Fresh spinach Packed fresh spinach.
Cream
- 1 cup Heavy cream Creates a velvety texture.
Cheese
- 1/2 cup Parmesan cheese Freshly grated for flavor.
Seasonings
- Salt To taste.
- Black pepper To taste.
- 1/4 teaspoon Red pepper flakes Optional for spice.
Garnish
- Fresh basil For garnish, optional.
Instructions
- 1. Cook the pasta: Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Reserve 1 cup of pasta water, then drain.
- 2. Sauté the aromatics: In a large skillet, heat olive oil over medium heat. Add onion and sauté for 2-3 minutes until translucent. Add garlic and sauté for another 30 seconds.
- 3. Add the tomatoes: Pour in the canned crushed tomatoes and stir. Simmer for 5-7 minutes.
- 4. Incorporate the cream: Reduce heat to low and stir in heavy cream. Heat through for 2-3 minutes.
- 5. Add the spinach: Gradually add spinach, stirring until wilted (2-3 minutes).
- 6. Combine pasta and sauce: Add drained pasta to the skillet and toss to coat. Add reserved pasta water if needed.
- 7. Season to taste: Add salt, black pepper, and red pepper flakes to taste.
- 8. Finish with cheese: Stir in grated Parmesan until melted.
- 9. Serve: Plate the pasta and garnish with additional Parmesan and basil if desired.
Notes
Feel free to add other vegetables or proteins to customize the dish to your liking.