One of my favorite go to dinners is pasta! I mean how can you go wrong with pasta, right?! This summer, when my garden was bursting with basil, I made a Spinach and Basil Tomato Sauce that will forever remain in my rotation. This picture does not do the sauce justice, but I promise all the flavor is there!
1- 15 oz can tomato sauce
1- 6 oz can tomato paste
1 cup chicken broth (add more if needed)
1 TBS of fresh chopped oregano or 1 tsp. dried oregano
1 TBS of fresh chopped marjoram or 1 tsp. dried marjoram
1 tsp garlic & herb
1/2 tsp onion powder
1/8 tsp red pepper
(add a bit more for a little more spice)
1 TBS honey
kosher salt and fresh ground pepper to taste
2 cups of baby spinach leaves
2 cups packed fresh basil leaves
1/2 cup Extra Virgin Olive Oil
Add the spinach, basil, and olive oil to a food processor or a blender such as a Vita Mix. Slowly add olive oil and blend until smooth. Then combine all ingredients in a sauce pan, stir, cover, and simmer for 30 minutes or longer. Stir occasionally. Serve over cappellini and sprinkle with fresh grated parmesan. This meal pairs well with a salad made with homemade croutons and ranch dressing, click here for the recipe!