Recipe: One Pot Pasta with Tomato-Basil Sauce
12 ounces casaraecce or fusilli pasta
1 - 28 ounce can diced tomatoes
2 cups chicken broth
1/2 medium yellow onion, sliced
4 garlic cloves, sliced
1 tablespoon fresh oregano (or 1 teaspoon dried)
1/3 cup firmly packed fresh basil leaves
2 teaspoons kosher salt
1 tablespoon olive oil
1/4 teaspoon crushed red pepper flakes (optional)
1 - 6 ounce package of baby spinach
Freshly grated parmesan cheese
Place first 10 ingredients in order into a Dutch oven.
Cover and bring to a boil over medium heat.
Reduce heat to medium-low and cook, covered for 10 to 12 minutes or until pasta is
slightly al dente, stirring at 5 minute intervals.
Remove from heat and stir in spinach.
Cover and let stand for 10 minutes.
Stir just before serving
Serve with parmesan cheese