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One-Pot Tomato Pasta with Basil and Spinach
Ingredients
  • 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
  • Freshly ground 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
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