Fire Roasted Tomato Pasta


Serves 4
16 ozPastene Italian Capellini or Pastene Italian Spaghetti
110 oz can Pastene Fire Roasted Diced Tomatoes with juice
¼ cupPastene Extra Virgin Olive Oil or Pastene Garlic Oil
2 tspPastene Minced Garlic
½ cupfresh basil leaves, tightly packed
2 tspPastene Hot Crushed Peppers
2 cupsfresh spinach
Pastene Grated Parmesan Cheese
salt and pepper to taste


Prep time: 10-15 minutes | Cook time: 20 minutes

  • Bring a large pot of salted water to a boil and cook pasta until al dente. Drain well and set aside. Keep warm.
  • Meanwhile, in a saucepan, heat oil, garlic, basil and hot crushed peppers over low heat 10 minutes to infuse flavor into the oil. Strain flavored oil and set aside. Set the garlic, basil and peppers aside as well. 
  • Return pasta to pot and place over medium heat. Add tomatoes, garlic and basil; toss until thoroughly heated. Season with salt and pepper. About two minutes before serving, add spinach. Mix well to coat. Spinach should be barely wilted.
  • Drizzle each serving with the warm oil and a sprinkle of parmesan cheese.

Product Used

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