3 tablespoons extra virgin olive oil

2 red tomatoes, cut into large dice

2 yellow tomatoes, cut into large dice

½ red onion, julienned

1 ½ tablespoons sliced garlic cloves

1 cup whole kalamata olives, rinsed

1 cup grapes, stems removed

3 tablespoons balsamic vinegar

½ cup basil pesto

4 sprigs of mint, leaves removed from stems

¼ teaspoon chili flakes

1 box orchiette pasta (1 pound)

1 ½ cups baby spinach, loosely packed

1/3 cup fresh basil, stemmed & leaves torn

salt & pepper to taste

Bring 1 gallon of water in a large pot to a boil. Add 2 tablespoons of sea salt to the water.

Heat a sauté pan over high heat with extra virgin olive oil.  Once the pan is hot & the water is boiling, drop the pasta into the water.

Sauté onions, olives & grapes for about 15 seconds.  Add garlic & tomatoes & sauté for 30 seconds.

Add pesto & balsamic vinegar to pan. Reduce heat & allow to simmer.

When pasta is near al dente (about 8 minutes), remove from water & add to your sauté pan.

Add spinach, mint, basil & season with chili flakes, salt & pepper