The Motherhood Diary

Tomato and spinach pasta supper

The Motherhood Diary

A simple tomato sauce, a handful of spinach, and enough grated cheese for everyone to finish their own bowl.

Their job: tearing the spinach and measuring the pasta before cooking. Ages 3 and up
30 minutes from chopping board to bowls

This is a useful supper when there is half a bag of spinach in the fridge and a tin of tomatoes in the cupboard. Use a short pasta shape with plenty of places for sauce to settle. Set a little cheese on the table so everyone can finish their own bowl.

At a glance

Serves 4. Prep: 10 minutes. Cook: 20 minutes. Total: 30 minutes.

Spaghetti with tomatoes, spinach, and shaved cheese on a dark plate. Illustrative food photograph; the finished recipe may look different.
Illustrative food photograph; the finished recipe may look different. Photo: Natalia Y. / Unsplash.

Ingredients

  • 300 g dried penne or fusilli
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tablespoon tomato paste
  • 1 x 400 g tin chopped tomatoes
  • 100 ml water
  • 1 teaspoon dried oregano
  • 1/2 teaspoon fine salt, plus salt for the pasta water
  • 120 g baby spinach, washed
  • 40 g Parmesan or another firm grating cheese
  • 1/4 teaspoon black pepper

Make it together

A child can weigh the dry pasta, tear larger spinach leaves, and measure the oregano. A grownup chops, works at the stove, and drains the hot pasta.

  1. Bring a large pot of salted water to the boil. Add the pasta and cook for the time on its packet, until tender with a little bite.
  2. Meanwhile, warm the oil in a wide frying pan over medium heat. Add the onion and cook for 6–8 minutes, stirring, until soft. Add the garlic and tomato paste and stir for 1 minute.
  3. Pour in the tomatoes and 100 ml water. Add oregano, salt, and pepper. Simmer gently for 10 minutes, stirring occasionally.
  4. Before draining the pasta, a grownup should scoop out a mug of its cooking water. Drain the pasta.
  5. Stir the spinach into the sauce in two additions. Let it wilt for about 1 minute. Add the pasta and half the cheese.
  6. Toss together, adding 2–4 tablespoons of reserved pasta water if the sauce needs loosening. Taste and adjust the seasoning.

At the table

Divide among four bowls and pass the remaining cheese. A little sauce left in the pan can be loosened with another spoonful of pasta water and poured over the last serving.

Illustrative food photograph; the finished recipe may look different. Photo: Natalia Y. / Unsplash.

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