Easy Creamy Tomato Pasta

Peel and finely dice the garlic. Wash and roughly chop the spinach. Finely grate the Parmesan cheese.

Bring a pot of water to a boil. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 1 to 2 minutes, until lightly golden.

Add the beans and season generously with salt, pepper, and chili flakes. Pour in the tomato sauce, stir well, and bring the sauce to a gentle simmer. Cook for about 5 minutes. Meanwhile, once the water comes to a boil, generously season it with salt, add the pasta, and cook according to the package directions until al dente.

Mash the beans with a potato masher until the sauce is slightly chunky. Alternatively, blend the sauce until smooth using an immersion blender. Stir in the oregano and season to taste with salt and pepper.

Stir in the Parmesan and spinach, and cook for 1 to 2 minutes, until the spinach has wilted. Reserve about ¼ cup (60 ml) of the pasta cooking water, then drain the pasta. Add the pasta to the sauce along with 2 to 3 tablespoons (30–45 ml) of the reserved pasta water and toss until the pasta is evenly coated. Serve immediately.