Spinach Tomato Pasta

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This quick & easy pasta recipe uses whole cherry tomatoes that cook down into a chunky sauce perfect for baby spinach, penne and parmesan.

Prep Time5

Cook Time15

Total Time20

Course: Pasta & Noodles

Cuisine: Italian

Diet: Vegetarian

Servings:

Author: Paige Adams

Ingredients

8 ounces penne
1/4 cup olive oil
3 garlic cloves, minced
1/4 teaspoon red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 cups baby spinach
1/4 cup grated parmesan cheese plus more for serving
Chopped basil or parsley for serving

Instructions

Cook the pasta in a large pot of salted boiling water 2 minutes less than the recommended cook time on the package for al dente pasta.
Make the sauce at the same time as the pasta. Heat 1/4 cup olive oil in a large skillet over medium heat. Add the tomatoes and stir them around frequently. After 3-4 minutes, the skin of some of the tomatoes will start to split. Use the back of a wooden spoon or a potato masher to carefully press them down, helping them burst.
Add the garlic, red pepper flakes, salt and pepper to the skillet, and continue cooking for 2-3 minutes until the tomatoes become a chunky sauce.
Use a slotted spoon or a spider to transfer the pasta from the pot to the tomatoes. Stirring everything together.
Fold in the spinach, letting the greens wilt. Then stir in the parmesan.
Divide onto serving plates or into bowls and top with chopped fresh herbs.

Notes

Store leftovers in an airtight container in the refrigerator up to 3 days. Reheat them in the microwave or in a skillet over medium heat on the stove.

If you are planning to have leftovers, it’s best to only cook the pasta you are going to eat in a single meal. Spoon out the portion of tomato sauce you're saving for later before you stir in the pasta.

The tomato sauce (without the pasta) can be stored in the fridge up to 3 days or frozen up to 1 month. Thaw before reheating.

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