Angel Hair with Garlic Spinach and Marinara

Angel Hair with Garlic Spinach

You will love this!


  • 1 lb angel hair
  • 1 tablespoon salt
  • 1/4 cup extra virgin olive oil
  • 2 to 3 cloves garlic, chopped fine
  • 1 (15-ounce) can Hunts diced tomatoes
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon sugar
  • Sprinkle of salt and pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1 chicken bouillon cube
  • 1 (10-ounce) package baby spinach
  • Extra virgin olive oil, about 1/3 cup
  • 1 cup hot pasta water
  • Parmesan cheese
Cuisine: Italian
Yield: Serves 6
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  1. Put water on to boil for pasta, add the salt.  Prepare the marinara by pouring olive oil into a medium saucepan.  Add the garlic to the oil and sizzle only for 30 seconds; do not brown the garlic.  Add the can of diced tomatoes, basil, sugar, and salt and pepper.   Bring the sauce to a gentle boil; add the crushed red pepper flakes and the bouillon cube.  Let simmer for about 6 to 8 minutes.
  2. Place the spinach into a large pasta bowl.  (A (6-8-ounce) package will work also, if you don't want too much spinach.)  When pasta is done "al dente", lift it right out of the pasta water onto the spinach. Add about 1 cup of the pasta water; this with wilt the spinach nicely.  Next, add more olive oil, about 1/3 cup.  Pour the marinara sauce over the pasta and toss evenly.  Sprinkle about 1/4 cup Parmesan cheese over the top.  Garnish with corase black pepper.  Serves 6.