Speedy Tomato Pasta

Try this quick, easy and speedy tomato pasta recipe by Michael Smith from Chef Michael's Kitchen.

Method of Cooking
Stir Fry

Prep Time
20 minutes

Cooking Time
20 minutes

2 servings


  • 1 splash of extra virgin olive oil
  • 1 onion, chopped
  • 1 head of garlic, peeled
  • 28 ounces can of whole tomatoes
  • 5 ounces can of tomato paste
  • 1 cup of red wine
  • 1 tablespoon of oregano
  • 1-2 Bay leaves
  • ½ teaspoon of salt
  • 454 grams box of farfalle or any pasta
  • 16 ounces box of baby spinach


  1. Add a splash of olive oil to a large saucepan over medium heat.
  2. Toss in the onion and garlic and sauté just to heat through, a minute or two.
  3. Pile in the tomatoes, paste, wine, oregano, bay leaves and salt.
  4. Bring to a simmer and slowly cook until all the flavours blend and deepen, about 20 minutes.
  5. While the sauce is bubbling away, cook the pasta in lots of salty boiling water. Drain.
  6. Fold the sauce and the spinach into the cooked pasta, stirring and allowing the heat to wilt the spinach.
  7. Serve and share.

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