Ingredients:

  • 1 pound (450g) pasta (penne, fusilli, or farfalle work best)
  • 2 tablespoons (30ml) olive oil
  • 2 cloves garlic, minced
  • 1/2 cup (75g) sun-dried tomatoes, oil-packed, drained and sliced
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 (14.5 ounce/410g) can diced tomatoes, undrained
  • 1/2 cup (120ml) vegetable broth or chicken broth
  • 5 ounces (140g) fresh spinach, washed and roughly chopped
  • 1/4 cup (30g) grated Parmesan cheese, plus extra for serving
  • Salt and black pepper to taste
  • Fresh basil leaves, chopped (for garnish)

Instructions:

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup (120ml) of pasta water before draining.
  2. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes (if using) and sauté for about 30 seconds, until fragrant.
  3. Add sun-dried tomatoes and diced tomatoes to the skillet. Cook for 5 minutes, stirring occasionally.
  4. Stir in vegetable broth and bring to a simmer. Let simmer for 5 minutes, allowing the flavors to meld. If the sauce is too thick, add a splash of the reserved pasta water.
  5. Add spinach to the skillet and cook until wilted, about 2-3 minutes.
  6. Drain the pasta and add it to the skillet with the sauce. Toss to coat. Stir in Parmesan cheese.
  7. Season with salt and pepper to taste. Garnish with fresh basil and extra Parmesan cheese before serving.