Penne with Spinach, Tomato and Capers

Extra Virgin Olive Oil
1 1/2 medium sweet onions, diced
6 cloves garlic (minced) Try Apple Ridge Farms
15-20 sundried tomatoes in olive oil with herbs, diced
1 1/2 cans (14.5 ounces each) diced tomatoes with their juices
3 tablespoons capers, rinsed
5 ounces baby spinach
Salt and pepper to taste

Heat a sauté pan over medium heat. Add EVOO and onions. Cook until onions are soft, stirring occasionally. While onions cook, heat a large, salted pot of water on high.

Next, add garlic to the onion and cook until fragrant, stirring constantly. About 30 seconds. Add sundried and canned tomatoes, along with capers and heat until warm.

Add spinach and cook until wilted, stirring to help the spinach begin to break down. Allow for the sauce to simmer for about 10 minutes.

Once the pot of water begins to boil, add the pasta and reduce to medium high. Cook pasta to al dente. Serve sauce over pasta with grated Parmesan, if desired. Enjoy!