Tuscan Penne Skillet
This one-pan Tuscan Penne Skillet is a weeknight favorite, packed with creamy tomato sauce, fresh spinach, and sun-dried tomatoes. It's so comforting and easy to make.
Ingredients
- 225 grams penne pasta
- 2 tablespoons olive oil
- 1 medium onion
- 4 cloves garlic
- 0.75 teaspoon dried oregano
- 0.5 teaspoon dried basil
- 0.25 teaspoon red pepper flakes
- 400 grams canned crushed tomatoes
- 250 ml vegetable broth
- 60 grams sun-dried tomatoes (oil-packed)
- 0.75 cup full-fat milk
- 60 grams fresh spinach
- 0.5 cup grated Parmesan cheese
- 0.25 teaspoon salt
- 0.125 teaspoon black pepper
- 2 tablespoons fresh parsley
- 2 tablespoons grated Parmesan cheese
Instructions
- Measure out all your ingredients. Cut 1 medium onion into small pieces. Finely chop 4 cloves garlic. Drain 60 grams sun-dried tomatoes from their oil and roughly chop them.
- Heat 2 tablespoons olive oil in a large, deep skillet or Dutch oven over medium heat. Add the cut onion and cook, stirring occasionally, for 5-7 minutes until it softens and becomes translucent.
- Add the finely chopped garlic, 0.75 teaspoon dried oregano, 0.5 teaspoon dried basil, and 0.25 teaspoon red pepper flakes to the skillet. Cook for another 1 minute, stirring constantly, until fragrant.
- Pour in 400 grams canned crushed tomatoes and 250 ml vegetable broth. Stir everything together. Add 225 grams penne pasta and the chopped sun-dried tomatoes to the skillet, making sure the pasta is mostly submerged in the liquid. Bring the mixture to a simmer.
- Once simmering, reduce the heat to low, cover the skillet, and cook for 15-18 minutes, stirring occasionally to prevent the pasta from sticking. The pasta should be tender, and most of the liquid should be absorbed.
- Stir in 0.75 cup full-fat milk, 60 grams fresh spinach, 0.5 cup grated Parmesan cheese, 0.25 teaspoon salt, and 0.125 teaspoon black pepper. Cook for another 2-3 minutes, stirring until the spinach wilts and the sauce thickens slightly.
- Remove the skillet from the heat. Let it sit for a couple of minutes to allow the sauce to set a bit.
- Serve the Tuscan Penne Skillet hot, garnished with 2 tablespoons fresh parsley and an additional 2 tablespoons grated Parmesan cheese over each serving.