Everyday Kitchen

Everyday · Dinner

Spinach Tomato Pasta

Draft recipe — not kitchen-tested
VegEasy

Diet: Veg · Vegan

Cook short pasta in boiling water. Coat it with tomato sauce and wilted spinach.

Prep
10 min
Cook
20 min
Total
30 min
Servings
2
Difficulty
Easy
Cuisine
Everyday
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Photograph of penne with spinach, tomatoes and grated Parmesan on a white plate
Representative spinach and tomato pasta photograph with Parmesan; the source preparation also uses white wine. Neither is included in this draft. This is not a tested result of our recipe. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 2

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Main ingredients

Seasoning and finishing

Liquids

Equipment

Large pasta pot; saucepan; colander; mug; wooden spoon.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Start the sauce · About 15 min

  1. Heat 1 tbsp olive oil in the saucepan over medium-low heat.
  2. Add 2 cloves garlic, finely chopped.
  3. Stir the garlic for 30 seconds.

    Check: The garlic should smell fragrant without browning.

  4. Add 400 g chopped canned tomatoes, ½ tsp dried oregano and ¼ tsp salt.
  5. Simmer over low heat for 12–15 minutes, stirring every 2–3 minutes.

    Check: The sauce should thicken without sticking; cook the pasta during this simmer.

Cook the pasta while the sauce simmers

  1. Bring 2000 ml water for boiling pasta to a strong boil in the pasta pot.
  2. Add 180 g dried short pasta.
  3. Boil the pasta for the time on its packet.

    Check: A cooled piece should be tender with slight firmness in the centre.

  4. Collect a mug of cooking water before draining the pasta.
  5. Drain the pasta in the colander.

Combine · About 2 min

  1. Add 100 g baby spinach to the tomato sauce.
  2. Stir over low heat for 1–2 minutes.

    Check: The spinach leaves should collapse into the sauce.

  3. Add the drained pasta.
  4. Turn the pasta with the spoon to coat it.
  5. If the sauce is thick, add reserved cooking water 1 tablespoon at a time.

    Check: The sauce should coat the pasta without forming a watery pool.

  6. Serve hot.

Tips

  • The sauce should cling to the pasta; add reserved water a little at a time.

Substitutions

  • Use penne or fusilli with the same dry weight.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Make tomato sauce one day ahead; boil pasta on the serving day.

FAQ

Can I use fresh tomatoes?

Use ripe chopped tomatoes and simmer longer; this draft measures canned tomatoes.

Why add spinach late?

It wilts quickly and stays fresher with short cooking.

How should I store spinach tomato pasta?

Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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