One Pot Tomato Spinach Pasta

Ingredients

• 12 ounces spaghetti, broken once (340 g)
• 1 can crushed tomatoes (794 g)
• 2 cups vegetable broth (480 g)
• 1 cup water (240 g)
• 1/2 cup broth (120 g)
• 1 sliced onion (120 g)
• 4 sliced garlic cloves (20 g)
• 2 tablespoons olive oil (28 g)
• 1 teaspoon oregano (1 g)
• 1/4 teaspoon pepper flakes (0.5 g)
• 1 teaspoon salt (6 g)
• 1/2 teaspoon pepper (1 g)
• 5 ounces spinach (140 g)
• 3/4 cup grated Parmesan (60 g)
• 1/2 cup torn basil (20 g)

Instructions

1. Simmer. Combine tomatoes, starting broth, water, onion, garlic, oil, oregano, pepper flakes, salt, and pepper in a wide 5-quart pot. Bring to a strong simmer.
2. Add pasta. Break spaghetti once and fan it into a thin layer. Turn every minute for the first 4 minutes, then maintain an active simmer for 7 to 9 minutes longer.
3. Adjust. Check for flexible noodles and a glossy sauce trail that closes slowly. If pasta remains firm after liquid tightens, add reserved broth in 30 g splashes while tossing.
4. Wilt. Switch off the burner. Add spinach in two batches and toss until leaves collapse evenly among the noodles without collecting in one section of the pot.
5. Finish. Sprinkle in Parmesan gradually, tossing continuously until smooth and glossy. Divide among four warm bowls and add basil, black pepper, and extra cheese only at the table. Lift several strands before finishing; they should separate without a pale core. Drag a spoon across the base and look for a trail that closes slowly. Add reserved broth in small portions only if firm pasta remains after loose liquid disappears.

Notes

• A wide pot gives spaghetti the surface area needed for even hydration.
• The eighteen-minute cook time includes the tomato-broth simmer and off-heat finish.
• Refrigerate for 4 days and loosen each portion with broth when reheating. Keep ingredient sizes consistent for the most even finish.

Nutrition Facts