farfalle with tomatoes, onions, and spinach

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category: [italian]

1 tablespoon plus 1/4 teaspoon salt 8 ounces uncooked farfalle pasta 2 tablespoons extra-virgin olive oil, divided 1 cup vertically sliced yellow onion 1 teaspoon dried oregano 5 garlic cloves, sliced 2 cups grape tomatoes, halved 1 tablespoon white wine vinegar 3 cups baby spinach 3 tablespoons shaved fresh Parmigiano-Reggiano cheese 1/4 teaspoon freshly ground black pepper 3/4 cup (3 ounces) crumbled feta cheese


  1. Bring a large pot of water to a boil with 1 tablespoon salt. Add pasta, and cook according to package directions; drain.

  2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion and oregano; sautee 12 minutes or until lightly browned. Add garlic; sautee 2 minutes. Add tomatoes and vinegar; sautee 3 minutes or until tomatoes begin to soften. Add pasta and spinach; cook 1 minute. Remove from heat, and stir in Parmigiano-Reggiano, remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, and pepper. Sprinkle with feta.