• Boil salted water for the pasta. Prepare as per package instructions.

Crispy Capers (optional but not really!)

• If making the crispy capers (recommended): heat enough oil to cover the bottom of a small saucepan or small skillet over medium-high heat.
• While the oil is heating, pat the capers dry the capers with paper towels or a kitchen towel.
• Once the oil is shimmering, remove the pan from heat, carefully spoon the capers into the oil (watch for oil splattering). Return to the heat. Stir or shake them around occasionally to ensure even cooking.
• Cook until the capers open up and become crispy and golden (~3-5 minutes).

  Pro Tip: save the oil the capers cooked in to add flavor to your next dish!
• Let them drain in a single layer on a paper towel until just before serving.

Cherry Tomato Sauce

• Have all the ingredients prepared and handy once you start cooking.
• In a deep skillet or wok style pan, heat the oil* until shimmering. Add the onions and garlic and saute over medium-high until the onions are translucent and turning golden about 4-6 minutes.
• *Can use some of the oil from frying the capers.
• Add the wine to deglaze the pan then lower the heat to medium. Cook for another 3-5 minutes to reduce the liquid.
• Stir in red pepper flakes, chopped sun dried tomatoes (approx. ¼ cup) and cherry tomatoes. Taste and add salt and pepper as needed.
• Back to the Pasta: Drain the pasta and add it to the tomato sauce in the wok/pan.
• Add the spinach and vegan feta cheese (if using) and toss to incorporate.

  The spinach will wilt within a couple of minutes and then presto, it’s ready.

To Serve

• Top with basil ribbons, toasted pine nuts, crispy capers, and a sprinkle of hot pepper flakes.
• Pro Tip: For the crispiest capers, pass them to be sprinkled on each serving.