Cook Time: 30 minutes
This pasta recipe is inspired by chef Frank Prisinzano.
1 pound of pasta (any shape you'd like)
2 bunches of spinach
1 28oz can of whole peeled tomatoes
1 cup of heavy cream
1/2 yellow onion, chopped
½ cup Parmesan cheese, more for serving (optional)
½ cup of extra virgin olive oil, more for serving
Heat a skillet on medium heat. Once hot, add olive oil and then spinach and cook until soft, about 3-5 minutes.
Once the spinach is cooked, chop into fine peices and store in the refrigerator.
To make the sauce, heat a pan on medium heat. Add olive oil and then the onions. Sweat the onions for about 10 minutes until translucent. You don't want color on the onions.
Add the whole can of tomatoes and cook for 20-30 minutes until most of the liquid evaporates and sauce begins to thicken.
Meanwhile, bring a large pot of water to a boil, once the water is boiled, add a generous amount of salt to the water. Don’t be afraid to liberally add salt - it should taste like the sea.
Once the tomatoes are ready, take the skillet off of the heat and add the spinach and heavy cream and stir to combine.
Cook the pasta according to the package instructions until the pasta is al dente.
Strain the pasta and then add to the sauce. Toss and combine all of the ingredients. Add salt and pepper to taste. If using, add parmesan cheese and toss again.
Serve pasta. Finish with more parmesan cheese and olive oil.