Cherry Tomato, Basil, Spinach And Parmesan Pasta

• 4 ounces spaghetti dried, or pasta noodles of your choice, I used gluten free pasta
• 3 cups cherry tomatoes
• 2 baby spinach flowing cups of, roughly chopped
• 1 bunch basil about 10 to 12 leaves, roughly chopped
• 4 garlic cloves very thinly sliced
• 1 teaspoon dried oregano or fresh if you have it on hand
• 1/2 teaspoon sea salt or to taste
• 1/2 teaspoon black pepper or to taste
• 1/4 cup grated Parmesan cheese plus more for garnish
• 1/4 teaspoon red pepper flakes optional
• 1 chili pepper peperoncino, or red chili pepper of your choice, deseeded and finely chopped, ioptional/i
• extra-virgin olive oil for frying

1. Bring a large pot of well-salted water to a boil. Cook pasta according to package directions until al dente. Drain and reserve 3/4 cups of pasta water.
2. While the pasta is cooking, heat the olive oil in a large frying pan over medium heat.
3. Add the garlic, and gently fry for about a minute or two, until the garlic is just beginning to color (being careful to not let burn). Add the tomatoes, oregano, salt and black pepper. Cook tomatoes for about 2-3 minutes until juices to start to burst. Add the chopped peperoncino chili pepper and cook for another minute or two until slightly softened.
4. Add the cooked pasta and reserved pasta water little by little until pasta is well coated. and consistency is reached (I used a little more than 1/2 a cup). Allow to simmer for about a minute then add the red chili pepper flakes, chopped spinach, basil and Parmesan cheese. Turn heat to low and toss gently to coat evenly and add more pasta water if needed. Remove from heat.
5. Season more to taste if desired and serve with extra grated Parmesan cheese.

pasta noodles, cherry tomatoes, baby spinach flowing, basil, garlic, oregano, salt, black pepper, parmesan cheese, red pepper, chili pepper, extravirgin olive oil

Taken from www.yummly.com/recipe/Cherry-Tomato_-Basil_-Spinach-and-Parmesan-Pasta-1042618 (may not work)