Ah, now this is what “taking it easy” truly means! The Tomato Pasta Dump literally only asks that you pour almost all of the ingredients into a pot, and just let it cook. That’s it. A couple of quick stirs, a little spinach and parmesan thrown in at the end, and dinner is done. All you need to do now is grab a fork and enjoy the rich, vibrant, savory tomato sauce and tender pasta, cooked without any real effort. Making this Tomato Pasta Dump means having the loving flavor of slow cooking without all the time and stress!
Ingredients
- 12 ounces casarecce or fusilli pasta
- 1 (28-ounce) can diced tomatoes
- 2 cups chicken broth
- 1/2 medium yellow onion, sliced
- 4 cloves garlic, sliced
- 1 teaspoon dried oregano
- 1/3 cup fresh basil leaves, firmly packed
- 2 teaspoons kosher salt, plus more, to taste
- 1 tablespoon olive oil
- 1/4 teaspoon dried crushed red pepper, optional
- 1 (6-ounce) package baby spinach
- parmesan cheese, freshly grated, to taste
Directions
Step 1 –Place the pasta, the diced tomatoes, the chicken broth, the onion, the garlic, the oregano, the basil, 2 teaspoons of the salt, the olive oil, and the red pepper in a Dutch oven in that order.
Step 2 –Cover and bring the mixture to a boil over medium-high heat.
Step 3 –Reduce the heat to medium-low and cook, covered and stirring every 5 minutes or so, until the pasta is slightly al dente, about 10-12 minutes.
Step 4 –Transfer the Dutch oven from the heat and stir in the spinach.
Step 5 –Cover the Dutch oven and let stand for 10 minutes.
Step 6 –Stir, taste for salt and adjust accordingly. Then serve the pasta with the parmesan cheese.
