Spicy Linguine with Local Cherry Tomatoes, Spinach & Goat Cheese

Ingredients

• ½ 375g pkg. linguine 
• 3 tbsp. olive oil 
• 3 garlic cloves, minced 
• ½ tsp. hot-red-chili flakes 
• ¼ tsp. salt 4 cups cherry tomatoes 
• 1 170mL jar artichoke hearts, drained 
• 2 cups baby spinach 
• ½ 170g pkg. goat cheese

1. Cook pasta in a large pot of boiling salted water, following package directions until ad dente. 
2. Drain and return pasta to pot.
3. Heat a large frying pan over medium heat; add oil, then garlic, chili flakes, salt, whole tomatoes and artichokes. 
4. Cook, shaking pan often, until tomatoes start to pop, about 6 minutes. 
5. Stir tomato mixture into cooked pasta until well coated. 
6. Stir in spinach just before serving. 
7. Serve pasta in large serving dish and rip apart goat cheese into dollops over top the pasta mixture, drizzling with good extra-virgin olive oil.

Credit for this recipe goes to Amy Willmott-DeVo  a big fan of 'Buy local, buy fresh!'.  Thank you Amy!