|Julian's Penne with Tomato Cream and Spinach|
|Looks Like A Lot|
1 tablespoon olive oil
1 small onion
2 cloves garlic
1 (15 oz.) can diced tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
pinch red pepper flakes (optional)
freshly cracked pepper to taste
1/2 teaspoon salt
|Cooks Down Quickly|
2 ounces cream cheese
1/4 cup grated Parmesan
1/2 pound Penne pasta
9 ounce bag fresh spinach
Bring a large pot of water to a boil over high heat. Add the pasta and cook until tender (7-10) minutes. Drain the pasta.
While the pasta cooks, dice the onion and mince the garlic. Cook both in a large skillet with the olive oil over medium heat until softened and transparent (about 5 minutes). Add the diced tomatoes (with juices), oregano, basil, red pepper flakes, salt, and fresh pepper to the skillet. Stir to combine. Add the tomato paste and a 1/2 cup of water and stir until the tomato paste is incorporated.
Reduce heat to low. Cut the cream cheese into a few pieces and then add them to the skillet with the tomato sauce and stir in. Add half of the Parmesan cheese stir until melted. Add the remainder of the Parmesan and stir in until melted.
Add the fresh spinach and gently stir it into the sauce until it has wilted (3-5 minutes). Add the pasta and stir until it is well coated in the creamy tomato sauce. Taste and adjust the salt and pepper as needed.
|With added meatballs.|