- 2 tbsp toasted pine nuts
- 8 oz Angel hair pasta, cooked per instructions
- 1 tbsp olive oil
- 1/4 small red onion, diced
- A handful of grape tomatoes
- 1/4 tsp oregano
- 1/4 tsp crushed red pepper flakes
- Sea salt and freshly cracked pepper, to taste
- 3 cloves of garlic, minced
- A handful of kalamata olives, halved
- 1/2 cup of chicken broth
- 1 cup of baby spinach
- Feta cheese
Toast the pine nuts in a DRY skillet over medium heat for 2-3 minutes or until golden brown. Set aside.
Cook the pasta per instructions; drain, reserving 1/4 cup of the cooking water.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Once the pan is hot, add the onion and cook, stirring often, for 3-4 minutes.
Add the grape tomatoes, oregano, red pepper flakes, sea salt, and freshly cracked pepper, to taste. Cook for 1-2 minutes. Add the minced garlic and kalamata olives then cook, stirring constantly, for 1 minute.
Add the chicken broth and cook for 2-3 minutes.
Add the cooked and drained noodles to the skillet as well as the spinach and pine nuts. Toss to coat and cook for 1 minute until the spinach wilts a little bit. Taste and re-season with sea salt and freshly cracked pepper, to taste and add some of the reserved pasta water if needed.
Add the feta cheese then toss and serve immediately. Enjoy.