Ingredients
- 2 pints (20 oz) grape tomatoes
- 5 medium garlic cloves, (peeled and halved)
- 1/2 cup extra-virgin olive oil
- Salt (and freshly ground black pepper)
- 7 - 8 oz. block feta cheese ((sheep's milk variety, such as Murray's) drained)
- 10 oz. dry pasta (such as campanelle, rigatoni, rotini, penne, bow tie, or cavatappi)
- 8 oz. spinach, (roughly chopped (8 packed cups))
- 1/4 cup thinly sliced fresh basil
- 2 Tbsp minced fresh parsley
- 1/4 tsp crushed red pepper flakes, (or more to taste)
- 1/2 cup reserved pasta water