Double tomato pasta toss
0
- Prep Time10 min
- Total Time10 min
- Makes7 cups (1.75 L), for 4 servings
Ingredients
1/2 450-g pkg penne or rigatoni or fusilli pasta
3 large tomatoes
1 small onion
1 garlic clove
1 cup tomato sauce
dried basil
dried oregano, optional
3 cups baby spinach
1/2 cup freshly grated or shaved parmesan
Instructions
Bring a large saucepan of water to a boil. Add pasta. Cook until al dente, 8 to 12 minutes. Meanwhile, coarsely chop tomatoes and onion. Mince garlic.
Lightly oil a large wide saucepan and set over medium heat. When hot, add onion and garlic. Stir often until onion starts to soften, about 3 minutes. Add pasta sauce and tomatoes. Cook, uncovered and stirring frequently, until tomatoes start to break down, 4 to 6 minutes. Taste, then add a sprinkle of basil and oregano, if needed. If pasta has not finished cooking, reduce heat to low to keep sauce warm.
When pasta is cooked, drain well. Stir into sauce until evenly coated. Add spinach and stir just until wilted, 1 minute. Spoon into warm bowls. Sprinkle with Parmesan.
Nutrition (per serving)
Calories 354, Protein 15.8g, Carbohydrates 57.1g, Fat 7.7g, Fibre 6.4g, Sodium 533mg.
Flavourful tomatoes lend a garden-fresh taste to a bottled pasta sauce.
Time Saver
A bag of spinach allows you to add a handful or two of super nutrients to sauces, soups and salads.
