Save to Pinterest Last Tuesday was one of those nights where the kitchen sink was already full of dishes, and I just needed dinner on the table without creating more chaos. I stumbled upon this pasta method while trying to avoid washing a separate pot for the noodles, and the way the starch thickens everything into its own sauce is pure magic. My roommate actually came into the kitchen asking what smelled so good, which never happens with my usual rushed cooking. Now it is the only way I make pasta when I am tired but want something that feels like a proper meal.
I made this for my sister when she was recovering from surgery and too exhausted to chew anything too demanding. She ended up asking for the recipe before she even finished her first bowl, which is basically her highest compliment. The way the spinach melts into the hot pasta makes it feel luxurious without being heavy. Every time I serve it now, I think of her sitting at my tiny kitchen table, finally looking like herself again.
Ingredients
- Rotini pasta: The corkscrew shape catches all those little bits of tomato and spinach in every bite
- Canned diced tomatoes: Use the ones with juices because that liquid becomes part of your sauce as the pasta cooks
- Fresh baby spinach: Add this at the very end so it wilts just enough without turning into mush
- Onion and garlic: The foundation that gives the simple broth depth and complexity
- Vegetable broth: Pick a good quality one because it reduces down and concentrates in flavor
- Dried oregano and basil: These herbs bloom in the hot oil and infuse the entire dish
- Olive oil: Do not skip this because it carries the aromatics and gives the final dish a silky mouthfeel
- Crushed red pepper flakes: Even just a tiny pinch wakes everything up without making it spicy
- Parmesan cheese: Completely optional but it adds that umami richness that makes this feel special
Instructions
- Build your flavor base:
- Warm the olive oil in your large pot over medium heat, then add the chopped onion and let it soften until translucent, about 3 or 4 minutes, stirring occasionally so it does not brown.
- Wake up the garlic:
- Stir in the minced garlic and let it cook for just 1 minute until fragrant, watching carefully because garlic goes from perfect to burned in seconds.
- Create the cooking liquid:
- Pour in the canned tomatoes with their juices, vegetable broth, dried oregano, basil, red pepper flakes if using, and season with salt and pepper, stirring to combine everything.
- Bring it to a bubble:
- Let the mixture come to a boil, then add the uncooked rotini pasta and stir well to make sure all the noodles are submerged.
- Simmer and thicken:
- Reduce the heat to medium low and let it simmer uncovered, stirring every few minutes, for 10 to 12 minutes until the pasta is al dente and most of the liquid has been absorbed.
- Add the greens:
- Stir in the fresh spinach and cook for 1 to 2 minutes, just until it wilts down into the pasta.
- Make it creamy:
- If using Parmesan, sprinkle it in now and stir until it melts and coats everything in a glossy sauce.
- Taste and adjust:
- Take a bite and add more salt or pepper if needed, then serve hot with extra Parmesan on top.
Save to Pinterest This recipe has become my go to when friends need a meal but I do not have the energy to cook something elaborate. Last month I brought a pot to a new neighbor who just had a baby, and she texted me two days later asking for the recipe because her husband had already requested it again.
Making It Your Own
I have discovered that adding a can of drained white beans transforms this into a complete protein without changing the cooking method. Sometimes I throw in frozen peas or chopped zucchini during the simmering stage if I need to use up produce. The beauty of this dish is how forgiving it is with additions.
Perfecting the Texture
The difference between a good version and a great one comes down to not overcooking the pasta. Since it keeps cooking in the hot sauce, I pull it off the heat when there is still a tiny bit of bite in the noodles. That residual heat finishes the job without turning everything mushy.
Serving Suggestions
A simple green salad with vinaigrette cuts through the richness of the pasta beautifully. Crusty bread is practically mandatory for mopping up the last bits of sauce from the bowl.
- A glass of chilled white wine balances the warmth of the dish
- Lemon wedges on the side let everyone add brightness to taste
- Extra red pepper flakes at the table for the heat lovers
Save to Pinterest There is something deeply satisfying about a meal that comes together so simply yet tastes like it simmered all day. This pasta is proof that comfort food does not have to be complicated.
Recipe FAQs
- → Can I use fresh tomatoes instead of canned?
Yes, you can use about 500g of fresh tomatoes, diced. You may need to add slightly more broth since fresh tomatoes release less liquid than canned versions.
- → How do I make this dish vegan?
Simply omit the Parmesan cheese or substitute it with nutritional yeast or a plant-based cheese alternative. All other ingredients are naturally vegan-friendly.
- → What pasta shapes work best?
While rotini works wonderfully, penne, fusilli, or any short pasta shapes hold the sauce well. Avoid long thin pasta like spaghetti, which doesn't work as effectively in one-pot cooking.
- → Can I add protein to this dish?
Absolutely. Cooked chickpeas, white beans, or lentils add heartiness and extra nutrition. You can also stir in cooked tofu for a vegan protein boost.
- → How do I prevent the pasta from sticking together?
Stir the pasta well after adding it to the broth, and continue stirring occasionally throughout cooking. The stirring prevents clumping and helps distribute flavors evenly.
- → Is this dish gluten-free?
Yes, simply swap the regular rotini for certified gluten-free pasta. Everything else in the dish is naturally gluten-free, making it accessible to those with gluten sensitivities.