Save The rainy Tuesday I first made this, I was desperately craving something comforting but had zero energy for a multi-pot production. One dirty spoon later, I realized some of the best dinners happen when we let simplicity lead the way.
My roommate walked in during minute 12 of simmering and literally hovered over the pot, asking every thirty seconds if it was done yet. The smell of tomatoes, garlic, and oregano bubbling away is its own kind of torture.
Ingredients
- Rotini pasta: The spiral shape catches all those little pockets of sauce in its curls, and 340g (12 oz) is the perfect amount to absorb the broth without turning mushy
- Canned diced tomatoes: Use the 400g (14 oz) can with all its juices, this liquid becomes the base of your sauce as the pasta cooks
- Fresh baby spinach: 100g (3.5 oz) might look like a mountain when you add it, but it wilts down beautifully in just a minute or two
- Onion and garlic: One medium onion finely chopped and three cloves minced create the aromatic foundation that makes this taste like it simmered all day
- Vegetable broth: 900ml (4 cups) of good quality broth seasons the pasta from the inside out as it cooks
- Olive oil: Two tablespoons gives you enough fat to soften the onions properly without making the dish feel heavy
- Dried oregano and basil: One teaspoon oregano and half teaspoon basil bring that classic Italian dried herb flavor that holds up through simmering
- Crushed red pepper flakes: A quarter teaspoon adds gentle warmth, but leave it out if you are sensitive to spice
- Salt and black pepper: Season gradually as you cook since the broth and cheese both contribute saltiness
- Grated Parmesan cheese: 40g (1/2 cup) stirred in at the end creates an incredibly creamy finish without any actual cream
Instructions
- Build your flavor base:
- Heat olive oil in a large pot over medium heat, add the chopped onion, and cook for 3 to 4 minutes until it is translucent and fragrant, then stir in minced garlic for just 1 minute until you can smell it.
- Create the simmering liquid:
- Pour in diced tomatoes with their juices, vegetable broth, oregano, basil, red pepper flakes, salt, and pepper, then stir everything together and let it come to a boil.
- Cook the pasta directly:
- Add rotini to the boiling liquid, stir well to prevent sticking, reduce heat to medium-low, and simmer uncovered for 10 to 12 minutes, stirring occasionally until the pasta is al dente and most liquid has absorbed.
- Add the greens:
- Stir in fresh spinach and cook for 1 to 2 minutes, watching it transform from a towering pile to silky greens melting into the pasta.
- Finish with creaminess:
- Remove from heat, stir in grated Parmesan until it melts into a glossy sauce, taste the dish, and adjust salt or pepper if needed before serving hot with extra cheese on top.
Save This became my go-to for feeding friends who show up hungry and unannounced, because it looks impressive but takes less than 30 minutes from start to finish.
Making It Your Own
Sometimes I add a can of drained chickpeas during the last 5 minutes of simmering if I want more protein, or white beans work beautifully too.
Pasta Swaps
Penne or fusilli both work, but the spirals of rotini really do hold onto sauce better than smooth pasta shapes, so choose accordingly.
Serving Suggestions
A crisp green salad with a simple vinaigrette cuts through the richness perfectly, and crusty bread is basically mandatory for soaking up any remaining sauce.
- Keep some extra Parmesan at the table because everyone always wants more
- Leftovers reheat surprisingly well with a splash of water to loosen the sauce
- This freezes for up to three months if you want to meal prep portions
Save There is something deeply satisfying about a meal that nourishes you without creating a sink full of dishes.
Recipe FAQs
- → Can I use fresh tomatoes instead of canned?
Yes, absolutely. Use about 500g (1 lb) of fresh tomatoes, diced. If using fresh tomatoes, you may need to add an extra 100-150ml of broth since fresh tomatoes have less liquid than canned.
- → What pasta shapes work best?
Rotini is ideal because its spiral shape catches the broth and sauce beautifully. Penne, fusilli, and farfalle also work well. Avoid long shapes like spaghetti, as they can clump together in a one-pot environment.
- → How do I prevent mushy pasta?
Stir the pasta occasionally as it cooks, and taste it around the 10-minute mark. The pasta should be al dente (tender but slightly firm). Remove from heat as soon as the liquid is mostly absorbed to prevent overcooking.
- → Can I make this vegan?
Completely! Simply omit the Parmesan cheese or substitute it with nutritional yeast or vegan cheese. The dish is already vegetarian with no other animal products involved.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of broth or water to restore moisture, as the pasta will continue to absorb liquid as it cools.
- → What proteins can I add?
Cooked chickpeas, white beans, lentils, or crumbled tofu work wonderfully. Add about 200g (1 cup) cooked beans or 150g crumbled tofu in step 5, just before adding the spinach.