Basic Tomato Sauce with Spinach and Corn Pasta

Basic Tomato Sauce with Spinach and Corn Pasta:


  • 12 fresh tomatoes ~3 pounds
  • 1/3 cup extra-virgin olive oil
  • 1 medium onion finely chopped
  • 3 cloves garlic finely minced
  • 1 tsp Italian seasoning
  • Pinch crushed red pepper
  • salt pepper
  • ¼ cup freshly chopped parsley and basil
  • 1 package of fresh spinach
  • Fresh parmesan cheese optional
  • Corn pasta


  • Peel tomatoes by scoring the skin of each tomato with a sharp knife (do not cut too
  • deep). Then, place scored tomatoes into a pot of boiling water and boil for
  • approximately 1 to 1 1/2 minutes. Remove tomatoes and plunge into cold water.
  • Peel and dice tomatoes and set aside. Save boiling water for cooking pasta.
  • Heat olive oil in a saucepan. When hot, add chopped onion and sauté ~5 minutes.
  • Add garlic and crushed red pepper to pan, (add garlic on top of onion to prevent the
  • garlic from burning). Saute until garlic turns slightly golden.
  • Add chopped tomatoes and cook approximately 30 minutes. Add salt to taste. Add
  • chopped parsley and extra virgin olive oil if desired, just before using.
  • Wash and remove spinach stems. Place in a large pot, fill with 1/8th of pot with
  • water. Allow spinach to cook, pressing the spinach down as it wilts. Cover and cook
  • for ~3 minutes, then drain water.
  • Cook the pasta according to package directions. In the last 5 minutes of cooking
  • pasta, add spinach to your tomato sauce.


Add in shredded carrots, zucchini and diced celery to add in additional nourishment
from vegetables.
Try a different cooked green leafy vegetable such as swiss chard or kale.
Try different kinds of pastas