Bring a pot with salted water to the boil, then add in the pasta and cook for 6-8 minutes, or until al dente.
Meanwhile, heat oil in a large skillet over medium-high heat. Add onions and garlic, and sauté for about 2-3 minutes. Then add in red peppers and cook for an additional 2-3 minutes.
Stir in the spinach, oregano, and cook stirring frequently until just wilted.
Add cherry tomatoes and pasta and mix to combine. Season with salt and pepper, to your taste.
Top with olives, crumbled feta cheese, and herbs. Enjoy!
Use enough cold, fresh water that once the pasta begins to cook and expand, there will still be plenty of room for the noodles to move freely. As soon as you drop your pasta in the water, stir it. This prevents the pasta from sticking together.Drain your pasta enough to remove most of the water, but don’t let drained pasta sit and “dry off”. As it cools, the starches will firm up and the pasta will stick together.Swap the feta for goat cheese if you want a stronger cheese punch.