One Pan Pasta with Spinach and Herbs

When I look at this dish, what comes to mind is hearty, comforting, rustic, and satisfying. Then when I TASTE the dish, what I feel is hearty, comforting, rustic, satisfying! It's truly a dish that lives up to its image! And - no joke - this is made in ONE pot. The pasta simmers right along with all flavor (tomato, onion, garlic, herbs), not water. No dull noodles here!

About the pasta: I used rotini because I love how the twists and turns capture the sauce, cheese and slivers of spinach. But you can really use ANY pasta shape you want - as long as it's immersed in the simmering sauce during cooking. 

About the spinach: I had a bag of frozen chopped spinach handy, so that's what I used. You can certainly use FRESH spinach, and if you do, I suggest a 10-ounce bag of baby spinach leaves. 

Why add Worcestershire sauce? Worcestershire sauce is a one-stop-shop for flavor, adding nuances of salt, garlic, vinegar, and molasses. And don't you already have a bottle in the fridge anyway? I know I always do. 

One Pan Pasta with Spinach and Herbs

1 pound spiral pasta, or any pasta shape
2 (15-ounce) cans tomato sauce
2 1/2 cups water, plus more if needed
1/3 cup minced white or red onion
2 cloves garlic, minced 
2 teaspoons Italian seasoning
2 teaspoons Worcestershire sauce 
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 ounces frozen chopped spinach, thawed and well drained 
Grated parmesan cheese for serving
Fresh basil leaves for serving

In a large saute pan or high-sided skillet, combine the pasta, tomato sauce, water, onion, garlic, Italian seasoning, Worcestershire sauce, salt, and pepper. 
Set the pan over high heat and bring to a boil. Reduce the heat to medium-low and simmer for 10 to 11 minutes, until the pasta is tender, stirring often, and adding more water if the liquid is gone before the pasta is tender (and reduce the temperature to low if the sauce starts to boil more than simmer). Stir in the spinach and cook for 1 to 2 minutes to heat through. 
If you have excess liquid at the end of the cooking time, let the pasta simmer for another minute or two, until the liquid is absorbed. 
Remove the pan from the heat and top with the parmesan cheese and basil (I like to serve this dish straight from the skillet, but you can transfer it to a serving bowl if you want). 

Serves 4