Double tomato pasta toss

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10 min


7 cups (1.75 L), for 4 servings

* PLUS Cooking time: 12 minutes


  • 1/2 450-g pkg penne or rigatoni or fusilli pasta
  • 3 large tomatoes
  • 1 small onion
  • 1 garlic clove
  • 1 cup tomato sauce
  • dried basil
  • dried oregano , optional
  • 3 cups baby spinach
  • 1/2 cup freshly grated or shaved parmesan


  • Bring a large saucepan of water to a boil. Add pasta. Cook until al dente, 8 to 12 minutes. Meanwhile, coarsely chop tomatoes and onion. Mince garlic.
  • Lightly oil a large wide saucepan and set over medium heat. When hot, add onion and garlic. Stir often until onion starts to soften, about 3 minutes. Add pasta sauce and tomatoes. Cook, uncovered and stirring frequently, until tomatoes start to break down, 4 to 6 minutes. Taste, then add a sprinkle of basil and oregano, if needed. If pasta has not finished cooking, reduce heat to low to keep sauce warm.
  • When pasta is cooked, drain well. Stir into sauce until evenly coated. Add spinach and stir just until wilted, 1 minute. Spoon into warm bowls. Sprinkle with Parmesan.

Nutrition (per serving)

  • Calories
  • 354,
  • Protein
  • 15.8 g,
  • Carbohydrates
  • 57.1 g,
  • Fat
  • 7.7 g,
  • Fibre
  • 6.4 g,
  • Sodium
  • 533 mg.

Flavourful tomatoes lend a garden-fresh taste to a bottled pasta sauce.

Time Saver

A bag of spinach allows you to add a handful or two of super nutrients to sauces, soups and salads.