Photo: Becky Luigart-Stayner; Styling: Heather Chadduck Hillegas
Recipe from Southern Living

This dish is a revelation. Throw all of your ingredients into one pot over medium-high heat, and about 25 minutes later you'll have noodles perfectly coated in a luscious tomato-basil sauce.

Ingredients

  • 12 ounces casarecce or fusilli pasta
  • 1 (28-oz.) can diced tomatoes
  • 2 cups chicken broth
  • 1/2 medium-size yellow onion, sliced
  • 4 garlic cloves, sliced
  • 1 teaspoon dried oregano
  • 1/3 cup firmly packed fresh basil leaves
  • 2 teaspoons kosher salt
  • 1 tablespoon olive oil
  • 1/4 teaspoon dried crushed red pepper (optional)
  • 1 (6-oz.) package baby spinach
  • Freshly grated Parmesan cheese

Preparation

Hands On: 20 Minutes
Total: 50 Minutes

  1. 1. Place first 9 ingredients and, if desired, dried crushed red pepper in a Dutch oven in order of ingredient list. Cover and bring to a boil over medium-high heat (about 12 to 15 minutes). Reduce heat to medium-low, and cook, covered, 10 to 12 minutes or until pasta is slightly al dente, stirring at 5-minute intervals.
  2. 2. Remove from heat, and stir in spinach. Cover and let stand 10 minutes. Stir just before serving. Serve with Parmesan cheese.
  3. Note: We tested with Garofalo Casarecce pasta.
  4. Shrimp Pasta Pot: Prepare recipe as directed, stirring in 1 lb. peeled large, raw shrimp, deveined, with spinach in Step 2.

January 2014