1/2 lb. thin spaghetti 

2 tbsp. butter 

1/2 shallot, chopped 

4 garlic cloves, minced

14 oz. Contadina whole-peeled tomatoes 

1/2 cup heavy cream 

1/3 cup Parmigiano Reggiano, finely grated

1/3 cup shredded mozzarella 

1 cup spinach, coarsely chopped 

1/3 cup basil chiffonade

Salt to taste

1. Bring a large pot of water to a boil.

2. In a large pan, melt the butter over medium-low heat. Sauté the shallot and garlic until soft and fragrant.

3. Add the Contadina whole-peeled tomatoes and salt to taste. Simmer over medium heat until soft. Use a potato masher to gently crush the tomatoes. Continue to simmer for about 5 minutes to concentrate the flavors.

4. Reduce heat to low and stir in the heavy cream. Let simmer while the pasta cooks. 

5. Once the water comes to a boil, add plenty of salt. Cook the pasta until it’s al dente.

6. Strain the pasta and add it to the pan with the creamy tomato basil sauce. Toss over medium heat. 

7. Add the grated Parmigiano and mozzarella. Toss until fully melted, then add the spinach and basil. Toss again until evenly combined.

8. Plate and top with more basil and grated Parmigiano.