One-Pot Pasta With Tomato-Basil Sauce

• 12 ounces casarecce or fusilli pasta
• 1 (28-oz.) can diced tomatoes
• 2 cups chicken broth
• 1/2 medium-size yellow onion, sliced
• 4 garlic cloves, sliced
• 1 teaspoon dried oregano
• 1/3 cup firmly packed fresh basil leaves
• 2 teaspoons kosher salt
• 1 tablespoon olive oil
• 1/4 teaspoon dried crushed red pepper (optional)
• 1 (6-oz.) package baby spinach
• Freshly grated Parmesan cheese

1. Place first 9 ingredients and, if desired, dried crushed red pepper in a Dutch oven in order of ingredient list. Cover and bring to a boil over medium-high heat (about 12 to 15 minutes). Reduce heat to medium-low, and cook, covered, 10 to 12 minutes or until pasta is slightly al dente, stirring at 5-minute intervals.
2. Remove from heat, and stir in spinach. Cover and let stand 10 minutes. Stir just before serving. Serve with Parmesan cheese.
3. Note: We tested with Garofalo Casarecce pasta.
4. Shrimp Pasta Pot: Prepare recipe as directed, stirring in 1 lb. peeled large, raw shrimp, deveined, with spinach in Step
5. Add shrimp, chicken, tofu, or broccoli florets or kale for some more protein and variation on this delightfully easy dish.

casarecce, tomatoes, chicken broth, yellow onion, garlic, oregano, basil, kosher salt, olive oil, red pepper, baby spinach, parmesan cheese

Taken from www.myrecipes.com/recipe/pasta-tomato-basil-sauce (may not work)