Prep 15 mins
Cook 15 mins
I got this recipe from my mom, and it's one of my favorites. It's easy, not too time-consuming, and it tastes great. It's a little bit spicy, though, so if you don't like spicy food, you might not enjoy this.
- 8 ounces dried mostaccioli pasta
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 3 cups of coarsely chopped and seeded tomatoes
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon crushed red pepper flakes (optional)
- 3 cups spinach, coarsely chopped
- 2 tablespoons parmesan cheese
- Cook pasta according to package directions.
- Drain; keep warm.
- Meanwhile, in a large skillet, cook onion and garlic in hot oil over medium heat until onion is tender.
- Add tomatoes, salt, black pepper, and, if desired, red pepper.
- Cook and stir over medium-high heat for about two minutes or until the tomatoes are warm and release some of their juices.
- Stir in spinach, heat just until greens are wilterd.
- To serve, top pasta with tomato mixture; sprinkle with parmesean cheese.
yeah i saw this at the back of a barilla box, and it makes lovely pasta. i served it with shrimp (Shrimp Korma) and everybody loved it ;) suggestions: i used linguini pasta instead and added tomato sauce (tomato sauce water mix to make sure it's not too thick.. this way the pasta stays moist).. plus i used canned peeled tomatoes as they are much softer in texture.
I did not rate this as I used it as a starter recipe...I tweeked it with spices a lot. I wilted the spinach first and set it aside. I used a mini food processor to chop up the tomatoes. To the sauce I added: fennel, basil, oregano, thyme, baking soda (to remove some acidity) and a little bit of sugar - not much, just enough to take the sourness out of the tomatoes. When the sauce was done, I added the spinach back in and poured over top of the pasta. My 16 mo old daughter and hubby loved it. Wish I had doubled it. Thanks for sharing.