Tomato Spinach One-Pot Rotini

Rain was drumming against the kitchen window last Tuesday when I realized I hadn't planned anything for dinner and didn't want to deal with a sink full of dishes. I pulled out that big blue Dutch oven my mother gave me years ago and started throwing things in, not really following a recipe. The whole house started smelling like garlic and tomatoes, and my roommate wandered in asking what I was making. When we finally sat down to eat, she took one bite and asked me to write this down immediately.

Last month my sister came over after a terrible day at work, and I made this while she sat at the counter telling me everything. Watching her shoulders drop as she inhaled that first steamy bite reminded me why I love cooking so much. Food isn't just about hunger, sometimes its exactly what someone needs to feel human again.

Ingredients

• 340 g (12 oz) rotini pasta: The curly shape grabs onto the sauce beautifully and every bite is perfectly coated
• 400 g (14 oz) canned diced tomatoes with juices: Don't drain them, those juices create the most incredible flavorful base as the pasta cooks
• 100 g (3.5 oz) fresh baby spinach: Add this at the very end so it stays bright and tender instead of turning into mush
• 1 medium onion, finely chopped: Takes about 10 minutes to really soften and sweeten, so don't rush this step
• 3 cloves garlic, minced: Fresh garlic makes such a difference here, jarred garlic just doesn't have the same punch
• 900 ml (4 cups) vegetable broth: Low sodium is best so you can control the salt level yourself
• 2 tbsp olive oil: Creates that silky richness that ties everything together
• 1 tsp dried oregano: Brings that classic Italian notes everyone recognizes
• 1/2 tsp dried basil: Complements the oregano without overwhelming the dish
• 1/4 tsp crushed red pepper flakes: Optional but adds the perfect subtle warmth
• Salt and black pepper, to taste: Taste at the end since the broth and cheese add saltiness
• 40 g (1/2 cup) grated Parmesan cheese: Stir it right in for creaminess or sprinkle on top for that salty finish

Instructions

Start your flavor base:

Heat the olive oil in a large pot over medium heat and add the chopped onion, letting it soften for about 3 to 4 minutes until it's translucent and fragrant.

Add the aromatic garlic:

Stir in the minced garlic and cook for just 1 minute until it's fragrant but not browned.

Build the sauce:

Pour in the diced tomatoes with all their juices along with the vegetable broth, oregano, basil, red pepper flakes, salt, and pepper, stirring everything together.

Bring it to a boil:

Let the mixture come to a rolling boil, then add the uncooked rotini and stir well to prevent sticking.

Simmer until perfect:

Reduce heat to medium-low and cook uncovered for 10 to 12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed.

Wilt the spinach:

Stir in the fresh spinach and cook for 1 to 2 minutes until it's just wilted and bright green.

Finish with cheese:

If you're using Parmesan, stir it in now until melted and creamy.

Taste and adjust:

Give it a final taste and add more salt or pepper if needed, then serve hot with extra cheese on top.

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My neighbor smelled this cooking through our open windows last summer and showed up with a baguette, asking to join us. We ended up eating on the back porch as the sun went down, talking about everything and nothing. That's the magic of one-pot meals, they leave you free to actually be present with people instead of stuck at the stove.

Making It Your Own

Sometimes I toss in a handful of chickpeas or white beans during the last five minutes of cooking, and it turns this into a completely protein-packed meal that keeps me full for hours. The beans absorb all that tomato broth and become little flavor bombs.

Perfect Pairings

A crisp green salad with a sharp vinaigrette cuts through the richness beautifully. I also love serving this with hunks of crusty bread to sop up any remaining sauce at the bottom of the bowl.

Storage and Reheating

This keeps well in the refrigerator for up to four days and actually tastes better the next day when the flavors have had more time to mingle.

• Add a splash of water or broth when reheating to loosen it up
• Reheat gently over medium heat, stirring frequently
• The pasta will absorb more liquid overnight, so don't worry if it looks thicker

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There's something deeply satisfying about a meal that comes together with such simple ingredients and transforms into something this comforting. Hope it becomes one of your go-to dinners too.

Recipe Questions & Answers

→ Can I make this dish gluten-free?

Yes, simply substitute the regular rotini with certified gluten-free pasta. The cooking method remains exactly the same.

→ How do I store leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will continue absorbing liquid, so add a splash of broth when reheating.

→ Can I add protein to this dish?

Absolutely. Cooked chickpeas, white beans, or even diced chicken can be added during the last 5 minutes of simmering. The dish also pairs well with grilled sausage on the side.

→ What other pasta shapes work well?

Penne, fusilli, or gemelli are excellent alternatives that hold sauce well. Avoid long strands like spaghetti as they're harder to eat in this broth-based preparation.

→ Is this suitable for meal prep?

Yes, this dish meal preps beautifully. Portion into containers for the week, knowing the flavors will meld and improve over time. Just keep in mind the pasta will continue softening.

→ Can I use fresh tomatoes instead of canned?

Fresh tomatoes can work, but you'll need about 4-5 large tomatoes diced, and may need to increase the broth slightly since canned tomatoes provide more liquid. Canned also offer more consistent year-round flavor.