Cherry Tomato Penne

Bring a large pot of salted water to a boil. Add the penne pasta, stir, and cook until al dente, about 8 to 10 minutes. Reserve ½ cup cooking water and drain the pasta in a colander.

Peel and mince 3 cloves garlic. Slice the asparagus in ¼ inch rounds.

Place a large nonstick skillet over medium-high heat with 2 tbsp olive oil. Once the oil is hot, add the heirloom cherry tomatoes and cook, stirring occasionally, until they begin to brown in places and blister, about 3 to 4 minutes. Add the minced garlic, dried oregano, and as many of the red chile flakes as you’d like depending on your affinity for heat. Cook until fragrant, about 30 seconds.

With a spoon, gently crush about half of the tomatoes. Add the asparagus to the skillet and cook until bright green, about 2 to 3 minutes. Add the cooked penne, 1 tbsp olive oil, and ¼ cup reserved cooking water. Toss to combine. Season the pasta with salt and pepper and cook, stirring occasionally, until warmed through, about 2 to 4 minutes.

Measure out 2 cups baby spinach from the bag (reserving the remainder the Israeli Stuffed Peppers). Add the spinach to a medium bowl. Add the champagne vinegar, 1 tsp olive oil, and a pinch of salt and pepper. Toss well to combine.

Hand tear the basil leaves and stir into the pasta. Add more of the reserved cooking water if you’d like. Divide the cherry tomato penne between large shallow bowls. Top with parmesan and serve with spinach salad on the side.