Tomatoes!

This is a great recipe for a 10 minute prep-time dinner using all of the cherry tomatoes I have this week!(I accidentally planted a few extra cherry tomatoes vines rather than all full sized tomatoes this year)

Farfalle with Tomatoes, Onions, and Spinach
1 Tablespoon plus 1/4 teaspoon salt
8 oz. uncooked farfalle pasta
2 Tablespoons olive oil, divided
1 cup vertically sliced yellow onion
1 teaspoon dried oregano
5 garlic cloves sliced (3 teaspoons minced garlic)
2 cups grape or cherry tomatoes, halved
1 Tablespoon white wine vinegar (any vinegar would do)
3 cups baby spinach (we would double this next time)
3 Tablespoons grated fresh Parmigiano-Reggiano (we used fresh parm)
1/4 teaspoon freshly ground black pepper
3/4 cup (3 oz) crumbled feta cheese

Bring large pot of water to boil with 1 Tablespoon salt. Add pasta and cook accordingly; drain.

Heat 1 Tablespoon oil in large non-stick skillet. Add onion and oregano; saute 10 minutes or until lightly browned; add garlic, saute 2 min; add tomatoes & vinegar, saute 3 min; add pasta and spinach; cook 1 minute.

Remove from heat,stir in Parmigiano, 1 Tbsp oil, 1/4 tsp salt & pepper. Sprinkle with feta. Enjoy!