Tomato & spinach pasta
A pantry tomato sauce turns fresh spinach into a simple weeknight meal. Simmer the sauce while the pasta cooks, then fold in the leaves just before serving.
30 minutes, start to finishLet’s make it.
- 01
Step 1
Cook pasta according to its packet, reserving 100 ml of the cooking water.
- 02
Step 2
Warm oil in a saucepan. Stir in garlic for 30 seconds, then add tomatoes, oregano and salt. Simmer uncovered for 12–15 minutes, stirring occasionally.
- 03
Step 3
Fold spinach into the sauce for 1–2 minutes until wilted. Add drained pasta and enough reserved water to coat it lightly.
Make it your own.
- For a thicker sauce, simmer it before adding spinach so the leaves do not overcook.
Keeping the leftovers
Refrigerate in shallow covered containers within 2 hours. Use within 3 days and reheat until steaming hot throughout; reheated leftovers should reach 74°C / 165°F.
Food safety references: cooking temperatures · cold storage · rice storage guidance.
Original recipe written for RecipesFinder. Not yet independently kitchen-tested; times are estimates. Food images are illustrative. Our editorial approach.
