By Meghan Prichard,
Serves 4
12 ounces linguine
16-ounce can diced tomatoes
2 cups fresh spinach
1 onion, thinly sliced
6 cloves garlic, thinly sliced
1/2 teaspoon red-pepper flakes
Kosher salt and freshly ground pepper
4 cups water
4 sprigs basil, divided
4 tablespoons olive oil, divided
Parmesan cheese
1. Combine first eight ingredients in a pot wide enough to allow the pasta to lie flat against the bottom. Add 2 sprigs of basil and 2 tablespoons of olive oil.
2. Put the pot over high heat and bring to a boil. Stir regularly for about 10 minutes.
3. Serve the pasta with the remaining 2 sprigs of basil, drizzle with the remaining 2 tablespoons of olive oil, and sprinkle with Parmesan cheese.
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