This pasta is great for both dinner and lunch. The ricotta makes it incredibly velvety and creamy. It looks and tastes amazing, and most importantly, it's quick to prepare.
Put the pasta water on the stove.
Finely chop the garlic and onion.
Halve the tomatoes.
Add the pasta to the boiling water.
Add butter and olive oil to the pan.
Sauté the onion and garlic for 1.5 minutes, then add the tomatoes.
Once the tomatoes have softened a bit, add the spinach and 4 tablespoons of the pasta water.
Once the spinach has reduced and melted into the sauce, add the tomato paste and spices.
Turn off the pan and add the ricotta, then add the pasta and toss it in the sauce.
Add some fresh spinach for garnish. Enjoy!
This dish works best with spaghetti. The recipe calls for cherry tomatoes, but other tomatoes — even canned — work fine.
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