Fire Roasted Tomato and Garlic Pasta

16 oz	Pastene Italian Capellini
1	14.5 oz can Pastene Fire Roasted Diced Tomatoes with juice
¼ cup	Pastene Garlic Oil
3	fresh garlic cloves, minced
½ cup	fresh basil leaves, roughly chopped
1 tsp	red pepper flakes
2 cups	fresh spinach
	Pastene Grated Parmesan Cheese
	salt and pepper to taste

For: 4 People Prep: 10 min. Cook: 20 min.

Prep time: 10-15 minutes | Cook time: 20 minutes

Bring a large pot of salted water to a boil and cook pasta until al dente. Drain well and set aside. Keep warm.
Meanwhile, in a saucepan, heat oil, garlic, basil and hot crushed peppers over low heat 10 minutes to infuse flavor into the oil. Strain flavored oil and set aside. Set the garlic, basil and peppers aside as well.
Return pasta to pot and place over medium heat. Add tomatoes, garlic and basil; toss until thoroughly heated. Season with salt and pepper. About two minutes before serving, add spinach. Mix well to coat. Spinach should be barely wilted.
Drizzle each serving with the warm oil and a sprinkle of parmesan cheese.

Italian Capellini