I threw this pasta together one day with a few odds and ends in my pantry, fridge, and garden, and has become a favorite ever since.
I’m a California girl, with Italian roots, and I feel like this dish is a nice blend of both worlds. —Rachel Eisendorf
Medium onion, diced
Cloves of garlic, pressed
Dry white wine
Sundried tomatoes, packed in oil
Can crushed tomatoes (can also substitute diced tomatoes or tomato sauce- whatever you have on hand)
Cremini mushrooms, sliced
Fresh basil, chopped
Extra virgin olive oil
In This Recipe
Bring a large pot of salted water to a boil, and cook pasta approximately 8 minutes. It should still be quite al dente.
Heat oil in a large deep skillet over medium heat and sauté onions, garlic, and mushrooms.
When the onions are translucent, add sundried tomatoes. Cook 2 more minutes.
Add wine and cook until the liquid is mostly evaporated.
Add tomatoes, chili flakes, Italian seasoning and heavy cream. Let simmer for about 5 minutes.
Finally, add in the spinach and pasta, and cook just until pasta is tender. Season with salt and pepper.
Just before serving, stir in the fresh basil. Top each serving with a generous amount of freshly grated Parmesan.