I took my Grandma to Olive Garden this weekend and had this great dish. And then I drove home in the rain and all I wanted was pasta again.
This is a really juicy tomato sauce- the next time I do it I will remove some of the seeds. Also I didn’t get enough tomatoes so I had to use a can of diced tomatoes and I probably should have drained those more.
This sauce has spinach in it, which is not traditional, but I ate tortilla chips and nothing else for lunch the other day and thought I could use some extra veg. Also if you cut up the spinach pretty small you will never notice it.
6 small tomatoes, cut into small chunks
1 can no salt added diced tomatoes, drained
3 cloves of garlic, minced
1/2 onion, diced
Big handful of spinach, cut into small pieces
Bunch of basil, cut into small pieces
Pasta of your choice
Heat up a bit of oil in a frying pan and add the garlic and onion.
When the onions are translucent add tomato and reduce heat to let tomatoes simmer.
Once the tomatoes have started to break down a bit, add spinach and basil.
Simmer for another 10-30 minutes.
Cook pasta at some point. I feel like that is a given.