INGREDIENTS:
Canola or olive oil, for cooking
1 bag baby spinach, washed
2 garlic cloves, crushed
1 19 oz. (598 mL) can diced tomatoes, undrained, or any kind of tomato sauce
Salt, to taste
DIRECTIONS:
Heat a drizzle of oil in a heavy skillet set over medium-high heat; tear the spinach into the pan and cook for a few minutes, until wilted.
Add the garlic and a pinch of salt and cook for another few minutes, until the excess moisture has been cooked off. Add the tomatoes and heat through. Transfer to a food processor or using a hand-held immersion blender.
Purée until smooth. Season to taste and serve over pasta of your choice.
Makes enough for 1 lb (454 g) of cooked pasta.