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Fire Roasted Diced Tomato Pasta


Serves 4
16 ozPastene Italian Capellini or Pastene Italian Spaghetti
1 (10 oz) canPastene Fire Roasted Diced Tomatoes with juice
¼ cupPastene Extra Virgin Olive Oil or Pastene Garlic Oil
2 tspPastene Minced Garlic
½ cup fresh basil leaves, tightly packed
2 tspPastene Hot Crushed Peppers
Pastene Grated Parmesan Cheese (for topping)
salt and pepper


  • Cook pasta in a large pot of heavily salted water until al dente. Drain and set aside. Keep warm.
  • Meanwhile, in a saucepan, heat olive oil, garlic, basil and hot crushed peppers over low heat 10 minutes to infuse flavor into the oil. Strain oil; keep oil warm.
  • Set the garlic, basil and peppers aside.
  • 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.


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