1 1/2 cups chopped vine ripe tomatoes

4 tablespoons olive oil

1/2 cup chopped red onions

3 teaspoons minced garlic

1 1/2 cup baby spinach

1/4 cup chopped fresh basil

2 Tablespoons balsamic vinegar

1/4 cup feta cheese

12 ozs cooked angel hair pasta

Fresh cracked pepper and kosher salt to taste

2 Tablespoons extra virgin olive oil and fresh basil to garnish

 

       Add 4 tablespoons of olive to a hot saute pan. Then add red onion and cook 2-3 minutes. Then add the tomatoes. Cook 1-2 minutes more until soft.  Then add the garlic cook 1 minute more (careful not to burn the garlic).  Then add baby spinach and cook until wilted 1 minute more. Add balsamic vinegar, salt and pepper.  Then add pasta and toss until mixed well.

Serve with extra virgin olive oil drizzled on top.  Then top with feta cheese and more fresh chopped basil

      Serves 2

Emmet's Kitchen and Tap

Rob Schluckebier, Chef/Proprietor

111 N. Main St., Fayette, MO 65248

660-248-3363

www.emmetskitchen.com