All in One Pot Pasta with Tomato Sauce and Spinach
Prep Time Minutes 5
Cook Time 30 Minutes
|Prep Time Minutes 5||Cook Time 30 Minutes||Passive Time||Servings People|
Have you ever made a pasta dish where you cook the pasta in the sauce itself? The advantage of this method is the pasta absorbs so many good flavors, instead of just pouring the sauce on top and coating it. This is a relatively simple sauce and the spinach adds great color and a deep flavor – I always add extra spinach, to get the extra veggies in and make this a full dinner. (Adapted from Cooking Light)
- 1 TBS Olive oil
- 1 Onion diced
- 6 Cloves Garlic minced
- 1 tsp Oregano, dried
- 1 tsp Red pepper flakes
- 2 15 ounce Cans diced tomatoes
- 4 ounces Tomatoes chopped, or another 14 ounce can of diced tomatoes
- 2 Cups Broth
- 1 lb Spaghetti or linguine
- 10 ounces Baby spinach fresh (or if you’re like me you double this…)
- salt and pepper to taste
- Parmesan cheese to taste
- Bring a large pot of water to boil and cook pasta until just soft enough to bend without breaking.
- While waiting for the water to boil, heat oil in a large Dutch Oven and sautee the onion until beginning to brown.
- Add garlic and spices and cook for 1 minute longer.
- Add fresh tomatoes (if using) and diced tomatoes and broth and bring to a boil. Add salt and pepper to taste. (You may want to make it a little extra salty, since the pasta will be flavored with this liquid.)
- When the pasta has become pliable, drain and add it to the Dutch oven with the tomato sauce and broth. Cover and simmer until the pasta is al dente. Stir every once in a while to make sure that the pasta is not sticking to the bottom of the pot. You may also want to add broth or water if it looks like it needs more liquid. Remember: the pasta cooks in the sauce and you will want to have plenty sauce to eat with the pasta.
- When the pasta becomes al dente, turn off the heat, open the lid and stir in the spinach until it is just wilted and mixed through.
- Serve with Parmesan cheese.