Spinach, Tomato and Bocconcini Pasta Toss

This is another great recipe from Canadian Living, from the August 2011 issue. It's quick, fresh and has a lot of great flavours.

Spinach, Tomato and Bocconcini Pasta Toss

- 5 cups fusili pasta

- 2 tbsp olive oil

- 1 onion, thinly sliced

- 1 clove garlic, thinly sliced

- 2 cups cherry tomatoes

- 1/4 tsp each salt, pepper and hot pepper flakes

- 4 cups baby spinach

- 1 cup cubed bocconcini cheese (if you can find them the pearls are great)

In large saucepan of boiling salted water, cook pasta according to instructions. Drain, reserving 1/2 cup cooking liquid and return pasta to pot.

Meanwhile, in large skillet, heat oil over medium heat; cook onion and garlic, stirring occasionally, until softened and golden, about 6 minutes. Add tomatoes, salt, pepper and hot pepper flakes; cook until tomatoes start to split, about 5 minutes.

Add to pasta along with spinach, cheese and half of the reserved cooking liquid. Cook, stirring and adding more liquid as needed until spinach is wilted and cheese begins to melt, about 2 minutes.