One-Pot Pasta with Tomato-Basil Sauce

By garciamoss

Ingredients

• 12 ounces casarecce or fusilli pasta
• 1 (28-oz.) can diced tomatoes
• 2 cups chicken broth
• 1/2 medium-size yellow onion, sliced
• 4 garlic cloves, sliced
• 1 teaspoon dried oregano
• 1/3 cup firmly packed fresh basil leaves
• 2 teaspoons kosher salt
• 1 tablespoon olive oil
• 1/4 teaspoon dried crushed red pepper (optional)
• 1 (6-oz.) package baby spinach
• Freshly grated Parmesan cheese

Details

Adapted from myrecipes.com

Preparation

Step 1

1. Place first 9 ingredients and, if desired, dried crushed red pepper in a Dutch oven in order of ingredient list. Cover and bring to a boil over medium-high heat (about 12 to 15 minutes). Reduce heat to medium-low, and cook, covered, 10 to 12 minutes or until pasta is slightly al dente, stirring at 5-minute intervals.
2. Remove from heat, and stir in spinach. Cover and let stand 10 minutes. Stir just before serving. Serve with Parmesan cheese.
Note: We tested with Garofalo Casarecce pasta.
Shrimp Pasta Pot: Prepare recipe as directed, stirring in 1 lb. peeled large, raw shrimp, deveined, with spinach in Step 2.