Ready in about 20 minutes, this spinach tomato pasta is a quick, delicious vegetarian dinner. Whole cherry tomatoes cook down into a chunky, rustic sauce while the penne simmers. I finish the dish by folding in baby spinach and grated Parmesan. It’s an ideal weeknight meal during summer when tomatoes are at their best.
Table of Contents
- Why You’ll Love This Recipe
- The Ingredients
- How To Make This Spinach Tomato Pasta
- Serving
- Spinach Tomato Pasta Recipe
Why You’ll Love This Recipe
Fast and simple from start to finish. The cherry tomatoes don’t need peeling or dicing — they soften, burst and become a chunky sauce you can gently mash for texture.
Greens made easy. Baby spinach wilts quickly in the warm sauce and integrates right into the pasta without extra prep.
Make-ahead friendly. You can prepare the tomato sauce ahead of time and refrigerate or freeze it, which is handy for meal planning or busy evenings.
The Ingredients
What you’ll need:
- Cherry tomatoes: Small tomatoes cook quickly and burst to create a chunky sauce; no peeling required.
- Pasta: Short shapes work best — penne is my top pick, followed by orecchiette or fusilli.
- Baby spinach: No chopping needed; the heat will wilt the leaves rapidly.
- Garlic: Grated or minced, garlic adds depth; grating on a microplane creates a smooth paste that blends easily.
- Parmesan: Stirring grated Parmesan into the hot pasta gives a savory, umami finish.
- Olive oil, red pepper flakes, kosher salt, black pepper: Basic pantry ingredients for seasoning the sauce.
- Fresh herbs: Chopped basil or parsley to garnish and brighten the dish.
How To Make This Spinach Tomato Pasta
1. Cook pasta and tomatoes together. Bring a large pot of salted water to a boil and cook the pasta 2 minutes less than the package time for al dente. Meanwhile, heat olive oil in a large skillet and sauté the tomatoes. After a few minutes some will split; press them gently with the back of a wooden spoon or a potato masher to help them break down.
2. Build the sauce. Stir in the garlic, red pepper flakes, salt and pepper and simmer until the tomatoes form a chunky sauce.
3. Combine pasta and sauce. Use a slotted spoon or spider to transfer the pasta directly from the pot to the skillet so a little starchy cooking water comes along to help the sauce cling to the pasta.
4. Add the spinach. Fold the greens into the pasta; they will wilt in a minute or two.
5. Finish with Parmesan. Stir in grated Parmesan and adjust seasoning. Serve with extra cheese and chopped fresh herbs.
Serving
Serve this spinach tomato pasta with a simple side salad for a balanced meal. A crisp lemon arugula salad, a classic house salad or an Italian chopped salad make great companions. Garnish plates with extra Parmesan and a scattering of basil or parsley for brightness.
Tip: If you plan to save leftovers, spoon out the portion of sauce you want to refrigerate before mixing in the pasta. The sauce (without pasta) keeps in the refrigerator up to 3 days or can be frozen for about a month.
Spinach Tomato Pasta
Ingredients
- 8 ounces penne
- 1/4 cup olive oil
- 3 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cups baby spinach
- 1/4 cup grated parmesan cheese plus more for serving
- Chopped basil or parsley for serving
Instructions
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Cook the pasta in a large pot of salted boiling water 2 minutes less than the package time for al dente texture.
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While the pasta cooks, heat 1/4 cup olive oil in a large skillet over medium heat. Add the tomatoes and stir frequently. After 3–4 minutes some skins will split; press the tomatoes gently with the back of a spoon to help them burst.
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Add garlic, red pepper flakes, salt and pepper and cook 2–3 more minutes until the tomatoes form a chunky sauce.
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Use a slotted spoon or spider to transfer the pasta from the pot to the skillet. Toss to combine, letting some starchy water cling to the pasta.
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Fold in the spinach and let it wilt, then stir in the Parmesan until melted and evenly distributed.
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Serve immediately, topped with extra Parmesan and chopped fresh herbs.
Notes
If you want leftovers, consider keeping extra sauce separate from the pasta. Spoon out the sauce before stirring the pasta in.
The tomato sauce (without pasta) will keep in the fridge for up to 3 days or can be frozen for about 1 month; thaw before reheating.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.