Easy Tomato Pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 green bell pepper, diced
02 -
3 garlic cloves, finely chopped
03 -
1 tablespoon olive oil for cooking
04 -
1 pound of cooked and drained penne
05 -
½ cup of rich heavy cream
06 -
1 can (28-ounce) of crushed tomatoes
07 -
1 small yellow onion, diced
08 -
4 handfuls of fresh spinach
→ Seasonings
09 -
Salt and black pepper as needed
10 -
A couple of bay leaves
11 -
Red pepper flakes, about ½ teaspoon or adjust as you like
→ Toppings
12 -
Chopped parsley (3 sprigs to garnish)
13 -
Shredded parmesan cheese, sprinkle when serving
14 -
1 cup of grated mozzarella
# Instructions:
01 -
Start by warming olive oil in a large pan on medium heat. Toss in the bell pepper and onion, letting them cook for 3-4 minutes.
02 -
Sprinkle in the minced garlic and red pepper flakes. Stir and let it cook just a minute longer.
03 -
Pour in the crushed tomatoes and toss in the bay leaves. Stir, put a lid on, and let it cook at medium-low for 4-5 minutes.
04 -
Pull the bay leaves out, then add some cream, salt, pepper, and spinach. Combine well, cover again, and wait for the spinach to wilt, around 3-4 minutes.
05 -
Throw the pasta into the pan. Add parsley and mozzarella, mix everything up well, then turn off the heat.
06 -
Serve right away, sprinkling parsley and parmesan cheese on top for a fresh finish.
# Notes:
01 -
Keep the pasta slightly firm (al dente) for the best results.
02 -
Grab a big pot or Dutch oven for mixing everything together.
03 -
Cut veggies evenly so they cook at the same speed.