Step 1: Gather all your ingredients. This practice, known as ‘mise en place’, makes the cooking process smoother and more enjoyable. For our one pot pasta, this means having your pasta, crushed tomatoes, broth, herbs, garlic, and spinach ready to go.
Step 2: In a large, heavy-bottomed pot or Dutch oven (at least 5-quart capacity), combine the uncooked linguine (broken in half), crushed tomatoes, vegetable broth, minced garlic, dried basil, oregano, red pepper flakes (if using), salt, and black pepper. Arrange the pasta in a single layer as much as possible, submerging it in the liquid.
Step 3: Bring the mixture to a rolling boil over medium-high heat, stirring frequently to prevent the pasta from sticking to the bottom of the pot. Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer for 10-12 minutes.
Step 4: Continue to stir occasionally during simmering. The pasta will absorb the liquid and cook right in the sauce, creating incredible depth of flavor. Keep an eye on it – if the liquid evaporates too quickly and the pasta is still hard, add a splash more broth or water.
Step 5: After 10-12 minutes, check the pasta for doneness. It should be al dente – tender but still with a slight bite. If it’s still too firm, continue to cook for another 2-3 minutes, stirring, until it reaches your desired consistency.
Step 6: Stir in the fresh spinach until it wilts, which should only take a minute or two. The residual heat from the pasta will be enough to perfectly cook the spinach without overdoing it.
Step 7: Remove the pot from the heat. Stir in the Parmesan cheese until melted and creamy. Drizzle with a good quality extra virgin olive oil for a rich finish. Taste and adjust seasonings as needed.
Step 8: Serve immediately, garnished with fresh basil leaves and extra Parmesan cheese, if desired. Enjoy your effortless and delicious one-pot meal!