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Categories:Viewed: 50 - Published at: 8 years ago
Ingredients
- 250 g fusilli (You can also use rigatoni or penne)
- 3 large tomatoes
- 1 small onion
- 1 garlic clove
- 1 cup red pasta sauce
- 1 pinch dried basil
- 1 pinch dried oregano
- 3 cups Baby Spinach
- 12 cup parmesan cheese, grated
Method
- Bring a large saucepan of water to a boil.
- Add the pasta and cook until al dente, 8 to 12 minutes.
- Meanwhile, coarsely chop the tomatoes and onion and mince the garlic.
- Lightly oil a large, wide saucepan and set over medium heat.
- When hot, add the onion and garlic.
- Stir often until the onion starts to soften, about 3 minutes.
- Add the pasta sauce and tomatoes.
- Cook, uncovered, stirring frequently, until the tomatoes start to break down, 4 to 6 minutes.
- Taste, then add the herbs, if needed.
- If the pasta has not finished cooking, reduce the heat to low to keep the sauce warm.
- When the pasta is cooked, drain well.
- Stir into the sauce until evenly coated.
- Add the spinach and stir just until wilted, 1 minute.
- Spoon into bowls and sprinkle with Parmesan.
