Pin There's something about a half-empty jar of marinara sitting in the fridge that makes me think of those Tuesday nights when everything feels rushed but you still want something real to eat. I'd stand there staring at the pantry, knowing I had pasta and spinach but questioning whether those two things plus jarred sauce could actually become dinner worth sitting down for. Turns out, they absolutely can—and better yet, they're done in twenty minutes flat.
I made this for my roommate once when she came home absolutely exhausted from work, and I remember her face when she realized it was on the table in less time than she'd spend scrolling her phone. She twirled that first bite and just closed her eyes. No fuss, no pretense—just pasta that reminded her why simple food, done with care, hits different.
Ingredients
- Dried spaghetti or penne (12 oz): The shape matters less than getting it al dente—that slight resistance when you bite it makes everything better.
- Olive oil (2 tbsp): Use decent oil here; it's not hidden in a long ingredient list, so it actually matters for flavor.
- Garlic (3 cloves, minced): Fresh is non-negotiable—jarred garlic will taste like you took shortcuts, and you didn't.
- Jarred marinara sauce (24 oz): Pick one you'd actually eat plain; this is the backbone of everything that follows.
- Fresh baby spinach (5 oz): It shrinks way more than you think, so don't hesitate to pile it in the pan.
- Red pepper flakes (1/2 tsp, optional): A whisper if you want subtle heat, a shout if you like it spicy.
- Parmesan cheese (1/4 cup grated, plus more): Freshly grated makes an actual difference—pre-grated versions taste like they're wrapped in sawdust.
- Fresh basil (optional): If you have it, tear it in at the very end; if not, the dish stands perfectly fine without it.
Instructions
- Get the water going:
- Fill a large pot with water and salt it generously—it should taste like the sea. Bring it to a rolling boil where you can actually hear it demanding attention.
- Cook the pasta:
- Add pasta and stir it once or twice in the first minute so it doesn't stick to itself. Cook until it's al dente, which means it still has a tiny bit of resistance when you bite it, not soft all the way through.
- Wake up the garlic:
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Once it shimmers, add minced garlic and let it sizzle for about thirty seconds until your kitchen smells like someone's about to cook something worth eating.
- Bring the sauce to life:
- Pour in the marinara sauce and bring it to a gentle simmer. Add red pepper flakes if you want that edge of heat.
- Wilt the spinach:
- Stir in the fresh spinach and watch it transform from those big leaves into something that melts into the sauce in two to three minutes. It's like watching a magic trick happen in your pan.
- Bring it all together:
- Drain the pasta but save about half a cup of that starchy water—it's liquid gold for loosening the sauce. Toss the hot pasta into the skillet with the sauce and spinach, stirring until everything's coated.
- Adjust and finish:
- If the sauce feels thick, splash in some pasta water a little at a time until it coats the pasta without pooling at the bottom. Stir in the grated Parmesan and crack fresh black pepper over everything.
- Plate and serve:
- Divide among bowls, top with extra Parmesan, and scatter basil over it if you have it. Serve immediately while it's still hot and the flavors are singing.
Pin There's a quiet moment after everyone's taken their first bite where the conversation stops for just a second. That's when you know the dish worked—not because it's fancy, but because it hit exactly what was needed that night.
Why Jarred Sauce Actually Works Here
I used to think I had to make marinara from scratch to call it real cooking, until I realized that the best home cooks know when to use the shortcut and when it matters. Fresh spinach and proper technique elevate a quality jarred sauce into something that feels homemade. The sauce becomes the backdrop for your decisions—fresh garlic, the heat you control, the spinach you choose. It's honest cooking, not pretentious cooking.
Timing and Rhythm
This dish works because everything happens in conversation with each other—the pasta water boils while you prepare the sauce, the sauce simmers while the pasta cooks, and everything comes together in the pan with a few good tosses. There's no waiting around. No standing in front of an oven. Just you, the heat, and twenty minutes of forward motion.
Ways to Build On It
The beauty of this pasta is that it invites additions without demanding them. You can crack an egg into the pan after it's done if you want richness, toss in white beans for protein, or add sautéed mushrooms for earthiness. It all works because the foundation is solid.
- Add cooked white beans or cannellini beans for protein and substance that feels natural, not forced.
- Stir in sautéed mushrooms if you want umami depth that plays with the sauce beautifully.
- Make it vegan by using a plant-based Parmesan—the dish is herbaceous enough that it doesn't miss the dairy.
Pin This is the kind of recipe that reminds you why cooking at home matters—not because it's complicated, but because it's yours. Make it tonight.
Recipe FAQ
- → Can I use fresh tomatoes instead of jarred marinara?
Yes, fresh tomatoes can be cooked down with garlic and herbs to make a sauce, though it will require longer simmering to develop the flavors.
- → How can I make this dish vegan?
Omit the Parmesan cheese or substitute with a plant-based alternative to keep the dish vegan-friendly.
- → What pasta types work best for this dish?
Spaghetti or penne are ideal, as they hold the sauce well, but any sturdy dried pasta will work.
- → Is there a way to add protein to this meal?
Cooked white beans or sautéed mushrooms can be added for extra protein and texture.
- → How do I prevent the sauce from becoming too thick?
Add reserved pasta cooking water a little at a time while tossing to reach your preferred consistency.