Easy One-Pot Pasta with Spinach and Tomatoes

Instructions

1. 1

   Warm the olive oil in a wide Dutch oven or 5-quart heavy-bottomed pot over medium heat.

2. 2

   Add the diced yellow onion and sauté, stirring occasionally, until softened and translucent, about 5 minutes.

3. 3

   Stir in the minced garlic and cook for 30 seconds until fragrant and beginning to turn golden.

4. 4

   Pour in the crushed tomatoes with their juices, then add the broth, dried Italian seasoning, red pepper flakes, salt, and black pepper, stirring to combine.

5. 5

   Increase heat to medium-high and bring the mixture to a rolling boil, then add the unbroken pasta directly to the pot, pressing it gently with a wooden spoon to submerge as much as possible.

6. 6

   Reduce heat to a gentle simmer and cook uncovered for 12 to 15 minutes, stirring thoroughly every 2 to 3 minutes to prevent the pasta from sticking and clumping together.

7. 7

   Check the pasta for doneness at the 12-minute mark—it should be al dente with just a slight firmness when bitten; the liquid should be mostly absorbed but still slightly saucy.

8. 8

   Fold in the fresh spinach, continuing to stir until wilted and fully incorporated, about 1 minute.

9. 9

   Remove the pot from heat and drizzle in the milk or cream, stirring gently to create a silky sauce.

10. 10

    Add the butter and grated Parmigiano-Reggiano cheese, folding them in with a wooden spoon until melted and evenly distributed.

11. 11

    Taste the pasta and adjust seasoning with additional salt and pepper as needed, then stir in the balsamic vinegar for depth.

12. 12

    Allow the finished dish to rest for 1 to 2 minutes so flavors can settle, then divide among shallow bowls and garnish with fresh basil before serving.