12 ounces campanelle pasta, bow-tie, penne', or rotini
1 cup tomatoes, seeds removed and chopped
1 small red onion, chopped
4 ounces fresh baby spinach
1 tablespoon olive oil
1/2 cup good quality olive oil
1/8 cup white wine
1/8 cup balsamic vinegar
5-6 cloves garlic passed through a garlic press
1 teaspoon sugar or honey, (may omit if a sweet white wine is used)
1 teaspoon salt
The evening or morning before you plan to make this pasta, assemble the sauce ingredients in a mason jar or some other glass container with lid. Give it a good stir and then place on the counter or windowsill to allow the flavors to come together.
Cook pasta according to package directions and drain. While the pasta is cooking, remove the seeds and chop the tomatoes and peel and chop the onion. In the same pot, heat 1 tablespoon olive oil over medium heat until shimmery and add onion. Cook 3-4 minutes until onion is translucent. Add tomatoes and cook 2 minutes more. Stir often to avoid burning. If needed, add a small amount of the fresca sauce to tomatoes and onions and then add spinach. Cook about 1 minute more until the spinach is bright green and wilted. Add noodles and remaining sauce tossing to coat the noodles thoroughly. Salt and pepper to taste. Place in a serving bowl and top with feta cheese.
This recipe is also fabulous with grilled chicken and also tastes good cold the next day. I used large cherry tomatoes in this recipe, but any tomato will work, although roma tomatoes would be the most authentic. Also, I have made this and only let the sauce marinate for a couple hours and it tastes fine, but the garlic is a little strong that way. I think this recipe would also be great with grilled or roasted vegetables on the top.
Hope you enjoy!!