A one-pot wonder, this easy pasta recipe is rich with tomatoes, creamy mascarpone and vibrant spinach. Best of all, it can be on the table in just 15 minutes!
- Heat the oil in a large, shallow casserole dish. Add the dried oregano and fry for 30 secs, pour in the passata, fill the empty bottle up with freshly boiled water. Shake to clean all the tomato from the jar and pour into the casserole dish. Bring to the boil.
- Add the linguine to the pan and use tongs to gently push the strands apart. Reduce the heat to a gentle simmer and cook for 10 mins, moving the pasta frequently until tender.
- Add the spinach to the pasta, using the tongs to fold the leaves into the sauce – the heat of the pasta will wilt the leaves. Then spoon dollops of mascarpone into the mix and stir in. Season with plenty of salt and pepper and serve immediately.
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