This one-pot wonder is a good reason to make sundried tomatoes a pantry staple (if you haven’t already). They don’t look like much, but the shriveled slivers plump up in broth to make an almost-instant pasta sauce.
|1 tablespoon olive oil||1 cup water|
|1 large garlic clove, minced||1/2 pound spaghetti or bucatini|
|1/4 cup (packed) dry sundried tomatoes (not oil-packed; about 10 dry tomatoes), sliced into thin strips||kosher salt|
|1 cup frozen chopped spinach||freshly ground black pepper|
|2 cups chicken or vegetable broth||1/2 pound fresh ricotta|
Heat the olive oil in a large heavy-bottomed, high-sided skillet, sauté pan, or Dutch oven over medium heat until shimmering. Add the garlic and tomatoes and cook, stirring frequently, for 2-3 minutes until the garlic begins to brown.
Add the spinach, broth, and water, cover and cook for about 5 minutes until the broth comes to a simmer.
Uncover and add the spaghetti. Toss with tongs until the spaghetti softens and is submerged in the liquid.
Continue to cook, stirring frequently, for about 10 minutes until the pasta is tender and has absorbed most of the liquid.
Season with salt and pepper to taste and transfer into 4 bowls.
Top each bowl with a dollop of fresh ricotta and serve.
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