No-Chop Tomato And Spinach Pasta

• 1 lb. spaghetti or other pasta
• 2 Tbs. olive oil
• 2 pints grape or cherry tomatoes
• 1 6 oz. bag baby spinach
• 1 small bunch basil
• 2-3 oz. crumbled feta cheese
• 1/4 tsp. red pepper flakes (optional)

1. Put a large pot of water to boil for pasta. Meanwhile, rinse and pick over tomatoes, spinach, and basil.
2. Heat oil in a large saucepan (preferrably a pan with a fitted lid) at medium heat. Add tomatoes directly to pan, tossing gently to coat with oil. Allow tomatoes to cook, stirring occasionally, 4-8 minutes (cooking time will vary somewhat depending on whether tomatoes are in-season.) When water comes to boil, salt well and add pasta.
3. As tomatoes soften and burst, crush a few gently with the back of a spoon to thicken sauce. Add red pepper flakes, if desired. Next, add spinach and half of basil to tomatoes, and cover, about one minute, just to wilt greens. Turn heat to low, remove lid and stir gently. When pasta is barely al-dente, drain, reserving one cup of the pasta water. Combine pasta, remaining basil, and feta in pan with tomato-spinach mixture, and toss well to distribute vegetables and cheese evenly. If needed, add pasta water a little at a time to thin sauce.
4. Season with salt and pepper to taste. Serve immediately.

pasta, olive oil, pints grape, baby spinach, basil, feta cheese, red pepper

Taken from www.epicurious.com/recipes/member/views/no-chop-tomato-and-spinach-pasta-1209176 (may not work)