Tomato and Spinach Pasta Toss

A great weeknight recipe that comes together in half an hour. From Chatelaine Magazine.

• Ready In: 22 mins
• Serves: 4

Ingredients

• 250  g  fusilli (You can also use rigatoni or penne)
• 3  large tomatoes
• 1  small onion
• 1  garlic clove
• 1  cup  red pasta sauce
• 1  pinch dried basil
• 1  pinch dried oregano
• 3  cups  Baby Spinach
• 1⁄2 cup parmesan cheese, grated

Directions

1. Bring a large saucepan of water to a boil.
2. Add the pasta and cook until al dente, 8 to 12 minutes.
3. Meanwhile, coarsely chop the tomatoes and onion and mince the garlic.
4. Lightly oil a large, wide saucepan and set over medium heat.
5. When hot, add the onion and garlic.
6. Stir often until the onion starts to soften, about 3 minutes.
7. Add the pasta sauce and tomatoes.
8. Cook, uncovered, stirring frequently, until the tomatoes start to break down, 4 to 6 minutes.
9. Taste, then add the herbs, if needed.
10. If the pasta has not finished cooking, reduce the heat to low to keep the sauce warm.
11. When the pasta is cooked, drain well.
12. Stir into the sauce until evenly coated.
13. Add the spinach and stir just until wilted, 1 minute.
14. Spoon into bowls and sprinkle with Parmesan.