One-Pot Tomato Pasta w/ Basil & Spinach

Whole foods, plant-based, no oil (some modified). Prepared recipes are rated.

Tomato paste delivers enviably rich and complex flavors in this quick one-pot pasta. While tomato paste is already a concentrate, we further distill its flavors by cooking it over gentle heat, coaxing out any remaining water. This is an intensely tomato-ey dish that, reinforced by the addition of fresh tomatoes, spinach and basil, still feels light and summery.

measuring cup Servings: 6

1 tablespoon extra-virgin olive oil, plus more as needed

1 medium yellow onion (8 ounces), diced

One (6-ounce) can tomato paste

2 cloves garlic, minced or finely grated

1 teaspoon fine salt, divided, plus more as needed

1 teaspoon granulated sugar

4 cups no-salt-added vegetable broth or water, plus more as needed

1 pound short pasta, such as rigatoni, fusilli or cavatappi

1 bunch (8 ounces) spinach, trimmed and roughly chopped

Freshlyground black pepper

1 pound cherry or other small tomatoes, halved or quartered

1 cup (1 ounce) fresh basil leaves, roughly chopped

1 to 2 teaspoons crushed red pepper flakes, to taste

Directions at washingtonpost.com

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