Tuscan Pasta
A delightful Tuscan Pasta dish featuring creamy sauce, vibrant spinach, and the rich flavor of San Marzano tomatoes, perfect for any occasion.
Ingredients
Pasta and Base Ingredients
- 1 lb pasta (your choice: fettuccine, penne, or spaghetti) Choose pasta that holds sauce well.
- 2 tbsp olive oil
- 1 tbsp butter
- 1 medium shallot, minced
- 3 cloves garlic, minced
Sauce Ingredients
- 14 oz can of whole peeled tomatoes (preferably San Marzano)
- 1 cup heavy cream
- 1 handful spinach Add more if desired.
- to taste Parmesan cheese (for garnish) Grate before serving.
Instructions
Preparation
- Bring a large pot of salted water to a boil. Once boiling, add your choice of pasta and cook according to the package instructions until al dente. Reserve a cup of pasta water before draining.
- In a separate pan, heat the butter and olive oil over medium heat. Add the minced shallot and garlic; sauté for 2 minutes until softened and fragrant.
- Crush whole peeled tomatoes with a fork and add to the pan with shallots and garlic. Season with salt and let it cook for several minutes.
- Reduce heat to low and let the sauce simmer for about 10 minutes.
- Stir in heavy cream and spinach. Cook until spinach wilts.
- Combine cooked pasta with the sauce, adding reserved pasta water if necessary to achieve desired consistency. Cook together for 1-2 minutes.
Serving
- Serve immediately, garnished with grated Parmesan cheese and optionally cracked black pepper or red pepper flakes.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat on medium heat, adding water or cream to loosen the sauce. Avoid freezing the dish as it may become mushy.