One-Pot Pasta with Tomato-Basil Sauce

Photo by Tufgrlz B.
Adapted from myrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from myrecipes.com

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

Directions

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.

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