16 ounces angel hair pasta

16 ounces fresh or canned tomatoes

4 teaspoons chopped garlic

4 teaspoons shallots

4 ounces olive oil

splash white wine

24 ounces tomato puree

salt, to taste

pepper, to taste

4 ounces baby spinach leaves

Feta cheese, to taste

4 tablespoons chopped fresh basil

Bring a large pot of water to boil and cook pasta according to package directions.

While pasta is cooking, sauté tomatoes with garlic and shallots in olive oil.  Deglaze the pan with the white wine.  Add tomato puree and basil and season with salt and pepper. 

Combine pasta and sauce and gently mix in spinach.  Garnish with crumbled feta cheese and fresh basil after plating.