1 tablespoon of olive oil
1 small onion
2 cloves of garlic
1 can (400 grams) of diced tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Pepper to taste
1/2 teaspoon salt
2 tablespoons tomato puree
90 grams of cream cheese
1/4 cup grated Parmesan cheese
600 grams of Penne Rigate pasta
250 grams of fresh spinach
Bring a large pot of water to a boil over high heat. Add the pasta and cook until done (7-10) minutes. Pour the pasta into a colander.
Dice the onion and finely chop the garlic. Add the olive oil to a large skillet over medium-low heat and stir in the onion and garlic until they are slightly transparent (about 5 minutes).
Add the diced tomatoes (with everything and the juice), the oregano, the basil, salt and a little pepper to the pan with the onion and garlic. Stir to mix all the ingredients well. Add the tomato puree and 1/2 cup of water to the skillet and stir.
Lower the flame to low heat. Cut the cream cheese into chunks and then add them to the pan. Use a whisk to stir the sauce until the cheese is completely melted and creamy. Add half of the Parmesan cheese to the skillet and beat until melted. Add the rest of the Parmesan and beat until melted again.
Add the fresh spinach and stir gently into the sauce until just softened (3-5 minutes). Add the pasta and stir until it is well coated with the creamy sauce. Taste and adjust the salt and pepper to your liking.