Much Ado Peppadew Pasta

• 16 ounces dry organic whole wheat capellini pasta
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 2-3 large cloves of garlic, minced
• 3/4 cup peppadews, chopped (reserve 2 Tablespoons briny liquid they're stored in)
• 1 1/2 cups whole organic cherry tomatoes
• 1 cup fresh organic spinach leaves, roughly chopped
• 1/2 cup Greek feta cheese
• Kosher salt, to taste
• freshly cracked black pepper, to taste

1. Prepare pasta according to directions and using heavily-salted water.
2. Meanwhile heat skillet to medium and add olive oil. Add garlic, peppadews, and cherry tomatoes and saute for 1-2 minutes.
3. Add drained pasta, spinach, and reserved briny liquid from peppadews to skillet containing peppadew mixture. Toss together and cook for another 1-2 minutes until spinach begins to soften and wilt. Remove from heat, add salt and pepper to taste and a drizzle of olive oil.
4. Serve immediately with crumbled feta cheese on top.

whole wheat capellini pasta, extravirgin olive oil, garlic, peppadews, tomatoes, fresh organic spinach leaves, feta cheese, kosher salt, freshly cracked black pepper

Taken from food52.com/recipes/6525-much-ado-peppadew-pasta (may not work)