Creamy Tomato Pasta with Roasted Garlic and Spinach
Ingredients
- 1 poundpasta (penne or rigatoni)
- 6 clovesgarlic
- 3 tablespoonolive oil
- 28 ouncecanned crushed tomatoes
- ½ cupheavy cream
- 5 ouncespinach (fresh, packed)
- ¾ cupparmesan cheese (freshly grated)
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes (optional)
Prep
- 01
Mince 6 cloves garlic.
- 02
Grate 0.75 cup parmesan cheese.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- 02
While pasta cooks, heat 3 tablespoons olive oil in a large skillet over medium heat. Add minced garlic and cook, stirring often, for 2-3 minutes until fragrant and just turning golden (do not brown).
- 03
Pour in the crushed tomatoes with their juices. Stir well and simmer for 8 minutes, stirring occasionally.
- 04
Reduce heat to low and stir in the heavy cream. Add the spinach in handfuls, stirring until fully wilted, about 2 minutes.
- 05
Add the cooked pasta to the sauce and toss to coat. Stir in most of the parmesan (reserve some for serving). Add 1/2 cup of the reserved pasta water a little at a time until the sauce reaches a silky consistency that clings to the pasta.
- 06
Season with salt, black pepper, and red pepper flakes to taste. Serve hot with remaining parmesan on top.
Spice Tips
Add warmth with red pepper flakes or a tiny pinch of cayenne. A squeeze of fresh lemon juice at the end brightens the creamy tomato flavors. Fresh basil stirred in at the very end adds brightness, or a scattering of fresh thyme while simmering deepens the earthiness.
For a lighter version, substitute half-and-half for heavy cream. The pasta water is key—it emulsifies the sauce and coats the noodles beautifully.