Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

In a large pot, fill ¾ of the way full with water and add a very generous pinch of salt. Bring to a boil over high heat. Once the water is boiling, add the dried pasta and cook until al dente, roughly 10 – 12 minutes. Drain the pasta and toss with olive oil to prevent it from sticking together.

Using a rasp, mince the garlic finely.

Cut the broccoli into small florets, roughly 3 – 4 centimeters. Save the stems for a later use.

Measure out the remaining ingredients.

In a large pan over medium heat, add the olive oil and garlic and allow it to fry for 30 seconds until fragrant, but do not let it brown.

Add the tomato paste, crushed tomatoes, oregano, thyme and 35% cream. Bring to a boil and By applying heat and evaporating the water content you are decreasing in volume and concentrating flavour.reduce heat to low to allow it to simmer.

Add the broccoli and simmer for 5 more minutes, until the broccoli has softened and the sauce has begun to thicken.

Add the cooked pasta and baby spinach and mix well until the pasta is heated through and spinach is wilted. Season with salt and pepper and serve hot topped with parmesan cheese.