Spinach and Tomato Sauce
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, chopped
- 1 (14 ounce) package fresh spinach (stems removed)
- 3 (14 1/2 ounce) cans petite diced tomatoes (not drained)
- 3 chicken bouillon cubes
- 1 pinch sugar
- fresh basil, to taste
- salt and pepper
- 1 lb thin spaghetti
directions
- Wash and remove stems of spinach, place in a large pot and fill a quarter of the way with water, add salt if desired.
- Bring to a boil and press down spinach, as it wilts, into boiling water.
- Cover for 5 minutes. Than drain and remove most of the water but not necessary to remove all. Set aside.
- Heat olive oil in medium saucepan, cook diced onion and garlic 5 -7 minutes just until translucent.
- Add diced tomatoes, bouillon cubes, basil, pinch of sugar and Salt and pepper to saucepan.
- Bring to just a boil than lower heat to medium low and cook for 20 minutes.
- While that's cooking use the same pot that you boiled the spinach in to boil more water for your pasta and cook according to package directions.
- Chop already cooked spinach.
- During the last 5 minutes of cooking pasta add the spinach to your tomato sauce.
- Drain pasta and put back into pot, add a ladel full of sauce and mix so spaghetti does not stick together.
- Place pasta on serving plates and spoon sauce over pasta.
- Sprinkle with Romano cheese and serve.
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RECIPE SUBMITTED BY
Jennifer D.
Newfield, 72
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