Oiled Spinach Mushroom Pasta

We really enjoy fresh vegetables in a pasta dish, especially mushrooms, spinach, and cherry tomatoes. I was inspired by Cook’s Illustrated “The Fastest Fresh Tomato Sauce” to create something similar. We use capers for some kick, add white balsamic vinegar with the spinach, and of course add pepperoni into the mix! Shaped pasta is best in this dish which is also great for leftovers.

Ingredients

1 lb. Cellentani or Campanelle pasta
2 cups cherry tomatoes
8 oz fresh baby spinach
½ cup olive oil
8 oz slice fresh mushrooms
3 cloves garlic peeled and minced
½ tsp pepper flakes
1 tbsp butter
1 tsp raw cane sugar
1 tbsp white balsamic vinegar
3 tsp capers
2 inches stick pepperoni
1.5 oz Parmesan cheese grated
1.5 oz. Romano cheese grated

Cook the pasta per the package directions and reserve 1 cup of pasta water when done, drain and return to the pot.
Cut the stick pepperoni into 1/8^th inch slices and cut each slice in half. Set aside.
While the pasta is cooking, in a deep saucepan pour in the olive oil, add the garlic, capers, and stick pepperoni , then allow to heat at medium for about 5 minutes.
Next carefully add the tomatoes and mushrooms and allow to cook at medium high for 10 minutes stirring occasionally- many of the tomatoes should remain whole.
After 10 minutes turn off the heat and add the butter, pepper flakes, sugar and mix to combine. Pour the mixture into the pot with the pasta and mix well. Next add the spinach and white balsamic and place the cover on top for about 3 minutes. Remove the cover and mix thoroughly until the spinach begins to wilt down, then add the Parmesan and Romano and give a final mix. Place into bowls and serve with grilled Italian or sourdough bread slices.