Finely mince 1 shallot and 3 cloves of garlic.

Bring a large pot of water to a boil, heavily salt and add 1 lb of pasta of your choice.

In a separate pan over medium heat, add 1 tbsp butter and 2 tbsp olive oil. Let this heat up and then add the minced shallot and garlic. Sautée for 2 minutes until softened but don’t brown.

Add a can of good quality whole peeled tomatoes. Season with salt, stir, and let these cook for a few minutes. Smash the tomatoes with a fork so the sauce comes together. Reduce heat to low and simmer for 10 minutes.

Add heavy cream and spinach and stir until combined. Raise the heat to medium-high, bring the al dente pasta directly into the sauce pan and stir to combine. Add some of the starchy pasta water and continue to stir and let this come together for a minute or two.