This tomato sauce is seriously easy to make and only takes about 20 minutes. Plus, it has goat cheese in it. I absolutely love goat cheese and have been making variations of this recipe for a couple of years now. Since it is my own, measurements are approximate and I encourage everyone to make this sauce their own. Add what you want, leave out what you don’t. Either way, you won’t be disappointed. I made this sauce for dinner tonight, served it over a bowl of whole wheat penne pasta with a chunk of warm, crusty bread. My idea of a perfect meal!
Serves about 4
3/4 lb pasta
1 28oz can of whole tomatoes
2-3 tablespoons olive oil
3 cloves garlic
1 small onion, diced
3oz spinach (I used baby for this recipe, but you can use regular)
1 teaspoon red pepper flakes
1.5 oz goat cheese (I used half of a 3oz mini log)
salt and pepper, to taste
Start by heating your water to cook the pasta. Cook pasta according to directions on the package.
Heat olive oil in skillet over medium-low heat. Add onion, a pinch of salt, and red pepper flakes. Sauté for about 3 minutes. Add garlic and continue cooking for 2 minutes. Be careful not to raise the heat too high or the garlic will burn. This gives garlic a bitter taste.
Add spinach and cook until it is wilted, approximately 5 minutes, stirring occasionally.
In the meantime, remove tomatoes from the can, reserving the juice. I get canned tomatoes from Trader Joe’s that are already slightly salted and are canned with basil as well. Coarsely chop them and add to skillet along with the juice from the can.
Cook on medium to medium-low heat for about 10 minutes. As tomatoes soften, smash them with the back of your spoon for a slightly smoother sauce.
Add goat cheese to sauce and mix it in well. Continue to heat sauce for 2 minutes.
Serve over pasta.