Creamy Tomato Spinach Penne
A rosy, garlicky tomato cream sauce that clings to every tube of penne. Vegetarian and ready in 35 minutes.
Ingredients
- 4 qt water
- 1½ tbsp kosher salt
- 1 lb penne
- 2 tbsp olive oil
- 1 yellow onion finely chopped
- 4 cloves garlic minced
- 2 tbsp tomato paste
- ½ tsp red pepper flakes
- 1 can crushed tomatoes 28 oz can
- ½ cup heavy cream
- 5 oz baby spinach
- ½ cup pasta water saved before draining
- ½ cup grated Parmesan
- ¼ cup fresh basil leaves torn
Steps
Bring 4 qt water to a boil with 1 tbsp kosher salt. Cook 1 lb penne until just al dente.
Meanwhile, heat 2 tbsp olive oil in a large skillet over medium heat. Cook 1 yellow onion until soft, then add 4 cloves garlic, 2 tbsp tomato paste, and ½ tsp red pepper flakes and stir until the paste turns brick red.
Add 1 can crushed tomatoes and the rest of the salt (1½ tsp kosher salt). Simmer until slightly thickened, then stir in ½ cup heavy cream.
Scoop out ½ cup pasta water, drain the pasta, and add it to the sauce with 5 oz baby spinach. Toss over low heat until the spinach wilts, adding pasta water to loosen.
Finish with ½ cup grated Parmesan and ¼ cup fresh basil leaves.
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