Creamy Tomato and Spinach Pasta

1: Bring a large pot of water to a boil over high heat.

2: Add the pasta and cook until tender (7-10 minutes).

3: Drain the pasta in a colander.

4: While waiting for the pasta to cook, dice the onion and mince the garlic.

5: Cook both in a large skillet with the olive oil over medium-low heat until softened and transparent (about 5 minutes).

6: Add the diced tomatoes (with juices), oregano, basil, red pepper flakes, salt, and some freshly cracked pepper to the skillet with the onions and garlic. Stir to combine.

7: Add the tomato paste and a 1/2 cup of water to the skillet and stir until the tomato paste is dissolved into the sauce. Turn the heat down to low.

8: Cut the cream cheese into a few pieces and then add them to the skillet with the tomato sauce. Use a whisk to stir the sauce until the cream cheese has fully melted in and the sauce is creamy.

9: Add half of the Parmesan to the skillet and whisk until it is melted in. Add the remainder of the parmesan and whisk until melted in again.

10: Add the fresh spinach and gently stir it into the sauce until it has wilted (3-5 minutes).

11: Add the pasta and stir until it is well coated in the creamy tomato sauce.

12: Taste and adjust the salt and pepper as needed.

13: Serve warm.