Ingredients
Scale
- 16 oz (1 lb) Spaghetti or Linguine
- 1 can (14.5 oz) Diced Tomatoes
- 1 medium Yellow Onion, thinly sliced
- 4 cloves Garlic, minced
- 4 cups Vegetable or Chicken Broth
- 2 tbsp Olive Oil
- 1 tsp Dried Oregano or Italian Seasoning
- 2 cups Fresh Spinach (or 1 cup frozen peas)
- Salt and Black Pepper to taste
- Optional: Red pepper flakes for heat
Instructions
- Start by thinly slicing your yellow onion and mincing the garlic cloves. Measure out your pasta and broth. If you are using fresh spinach, give it a quick rinse in cool water. Having everything prepped before you turn on the stove ensures the process stays stress-free and fast.
- Heat the olive oil in a large pot or deep skillet over medium heat. Add the sliced onions and sauté for about 3 to 4 minutes until they become translucent. Stir in the minced garlic and dried oregano, cooking for another 60 seconds until the mixture smells fragrant. Be careful not to burn the garlic, as it will turn bitter.
- Add the dry pasta, the entire can of diced tomatoes (including the liquid), and the broth to the pot. Ensure the pasta is mostly submerged. Bring the mixture to a boil, then immediately reduce the heat to a simmer. Cook uncovered for about 10 to 12 minutes. Use tongs to stir the noodles frequently to prevent them from sticking to each other or the bottom of the pot.
- Once the pasta is al dente and most of the liquid has transformed into a thick, glossy sauce, stir in the spinach. The residual heat will wilt the greens in about 30 seconds. Season generously with salt and pepper. Divide the pasta into four large bowls and serve immediately while hot.
- Cook Time: 25 minutes