# Creamy Tomato Spinach Penne
By Mise Test Kitchen. 6 servings. Prep 10 min, cook 25 min.
https://mise.how/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
1. Bring 4 qt water to a boil with 1 tbsp kosher salt. Cook 1 lb penne until just al dente.
2. 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.
3. 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.
4. 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.
5. Finish with ½ cup grated Parmesan and ¼ cup fresh basil leaves.

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