Spinach And Tomato Sauce - cooking recipe

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, chopped
1 (14 ounce) package fresh spinach (stems removed)
3 (14 1/2 ounce) cans petite diced tomatoes (not drained)
3 chicken bouillon cubes
1 pinch sugar
fresh basil, to taste
salt and pepper
1 lb thin spaghetti

Preparation

Wash and remove stems of spinach, place in a large pot and fill a quarter of the way with water, add salt if desired.
Bring to a boil and press down spinach, as it wilts, into boiling water.
Cover for 5 minutes. Than drain and remove most of the water but not necessary to remove all. Set aside.
Heat olive oil in medium saucepan, cook diced onion and garlic 5 -7 minutes just until translucent.
Add diced tomatoes, bouillon cubes, basil, pinch of sugar and Salt and pepper to saucepan.
Bring to just a boil than lower heat to medium low and cook for 20 minutes.
While that's cooking use the same pot that you boiled the spinach in to boil more water for your pasta and cook according to package directions.
Chop already cooked spinach.
During the last 5 minutes of cooking pasta add the spinach to your tomato sauce.
Drain pasta and put back into pot, add a ladel full of sauce and mix so spaghetti does not stick together.
Place pasta on serving plates and spoon sauce over pasta.
Sprinkle with Romano cheese and serve.