Cook the pasta about a minute shy of package directions. Drain the pasta and set aside reserving 1/4 cup of the pasta water.
Heat the oil in a dutch oven or large pot over medium-high heat. When the oil is hot add the garlic, tomatoes, spinach, 1/2 tsp salt, and 1/4 tsp of black pepper. Cook, stirring often, until spinach is wilted and tomatoes begin to blister, about 5 minutes.
Take the pot off the heat and stir in the cooked pasta and feta cheese. Stir in the reserved pasta water a little at a time until you reach a desired consistency.
Taste and season with additional salt & pepper if necessary.
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