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Tomato Spinach Pasta Toss

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Local Ingredients

Instructions

1/2 (500-g) pkg rigatoni, penne or fusilli

3 beefsteak tomatoes

1 small onion

1 garlic clove

1 cup (250 mL) tomato-based pasta sauce

Pinches of dried basil and oregano leaves (optional)

3 cups (750 mL) baby spinach

1/2 cup (125 mL) shaved or freshly grated Parmesan

 

Bring a large saucepan of water to a boil. Add pasta. Cook until al dente, 8 to 10 min.

 

Meanwhile, coarsely chop tomatoes and onion, and 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, stirring frequently, until tomatoes start to break down, 4 to 6 minutes. Taste, then add herbs, 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 min. Spoon into bowls. Sprinkle with Parmesan.

 

Serves 4.

 

Source: Floralane Produce