Save to Pinterest The first time I made this marinara with spinach, I was rushing to feed friends who showed up unexpectedly. Something about the way the fresh spinach wilts into the sauce made it feel special instead of just opening a jar.
My roommate in college taught me to always reserve pasta water. At first I thought it was unnecessary, but the first time I forgot and ended up with clumpy sauce, I finally understood what that starchy water actually does.
Ingredients
- 12 oz dried spaghetti or penne: I keep both shapes on hand, but spaghetti feels more like a real dinner
- Salt: Generously salt the pasta water until it tastes like the sea
- 2 tbsp olive oil: This creates a silky base that helps the garlic bloom
- 3 cloves garlic, minced: Fresh garlic matters here, do not use jarred minced garlic
- 1 jar marinara sauce: Your favorite brand works, but I like ones with visible tomato pieces
- 5 oz fresh baby spinach: It looks like a lot but wilts down dramatically
- 1/2 tsp red pepper flakes: Even if you do not like heat, this adds just a gentle warmth
- Freshly ground black pepper: Grind it fresh right before serving
- 1/4 cup grated Parmesan cheese: Stir it into the hot pasta so it melts throughout
- Fresh basil leaves: Only add these at the very end so they stay bright
Instructions
- Boil the pasta water:
- Use your largest pot and salt generously. Cook until the pasta still has a slight bite to it, about a minute less than the package suggests.
- Sauté the garlic:
- Heat olive oil in a large skillet over medium heat. Add the minced garlic and watch carefully, you just want it fragrant, about 30 seconds.
- Simmer the sauce:
- Pour in the marinara and add red pepper flakes if using. Let it bubble gently while the pasta finishes cooking.
- Wilt the spinach:
- Add handfuls of spinach, stirring as it wilts down. It looks overwhelming at first but keeps disappearing into the sauce.
- Combine everything:
- Add the drained pasta directly to the skillet. Toss vigorously, adding splashes of pasta water until glossy and coated.
- Finish with cheese:
- Stir in the Parmesan while the pasta is still hot. Season with black pepper and top with fresh basil before serving.
Save to Pinterest This became my go-to when I started working long hours. Something about tossing pasta in a skillet feels more like cooking than just boiling and dumping sauce on top.
Make It Your Own
Some nights I add white beans for protein, other times it is sautéed mushrooms for depth. The base recipe is forgiving enough to handle whatever needs using up from the fridge.
Serving Suggestions
A green salad with sharp vinaigrette cuts through the richness. If I have time, I slice baguette and rub it with raw garlic before toasting.
Timing Matters
Have everything measured before you start. Once the garlic hits the oil, everything moves quickly.
- Set out your serving bowls first so you can plate immediately
- Warm the bowls in the oven if you want the dish to stay hot longer
- Grate extra Parmesan at the table for everyone to add more
Save to Pinterest Sometimes the simplest meals become the ones we make most often. This is the kind of dinner that feels like a hug at the end of a long day.
Recipe Frequently Asked Questions
- → How do I prevent the pasta from sticking together?
Use plenty of salted boiling water and stir the pasta occasionally while it cooks to keep it from sticking.
- → Can I use fresh tomatoes instead of jarred sauce?
Yes, fresh tomatoes can be simmered down with garlic and herbs to make a homemade sauce, though it will take longer to prepare.
- → What is the best way to wilt spinach evenly?
Add fresh spinach gradually to the simmering sauce and stir gently until just wilted, about 2 to 3 minutes.
- → How can I adjust the sauce consistency?
If the sauce is too thick, add reserved pasta cooking water a little at a time until the desired texture is reached.
- → What are good protein additions to enhance this dish?
Cooked white beans or sautéed mushrooms can be incorporated to boost protein and add texture.
- → Is there a dairy-free alternative for Parmesan cheese?
Plant-based cheese alternatives or nutritional yeast can be used to add a cheesy flavor without dairy.