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Finely dice your onion and garlic cloves. Roughly chop your spinach leaves and set to one side.
Heat the olive oil in a large pan over a low heat and add the onion and garlic. Cook for 5 minutes or until softening.
Add the chopped tomatoes (rinse out the tin with a splash of water and add that too), then add the tomato puree. Stir everything so it is fully combined, add the balsamic vinegar, stir again then allow everything to simmer on a low heat.
In a separate pan, bring water to the boil and cook your pasta according to packet instructions. Drain once ready.
After the tomato sauce has been simmering for around 10 minutes and is looking a little thicker, stir in the mascarpone until fully combined.
Taste and check the seasoning, then add the chopped spinach and stir until fully wilted. Turn the heat right down, add the parmesan, then stir in your cooked pasta.
Serve with an extra sprinkle of parmesan on top and enjoy 🍝