Two-way tomato farfalle

If, like us, you're looking for something to do with the quarts of cherry tomatoes your plants are producing right now, here's an easy pasta that showcases their flavor.

1 quart cherry tomatoes (or more, to taste), cut in half
10 sundried tomatoes in oil, cut into strips
1/2 cup fresh basil leaves, packed, cut into strips
1 cup fresh spinach leaves, cut into strips
5 cloves garlic, minced (keep one separate)
1 serrano pepper, diced
1 chicken breast, diced small
1 16-oz package farfalle
Shredded parmesan
black pepper
olive oil

Boil water with salt and oil for package of farfalle. Cook according to directions.

Saute 4 cloves garlic and the pepper in a little olive oil in a big frying pan over medium heat, 1-2 minutes.
Add in sundried tomatoes on medium for 1 minute.
Add cherry tomatoes. Cook for 2 minutes.
Add in the spinach and basil. Wilt. Remove from heat and pour into bowl.

Put the pan back on the stove, add more olive oil, the last clove of garlic, and the diced chicken breast. Turn heat up and brown, adding a little white wine if you want.

When the chicken is browned and the pasta's done, add the pasta to the chicken in the frying pan and brown a little. Throw in the bowl of tomato mix and heat through.

Serve with shredded parmesan and cracked black pepper, with a green salad, a nice bread, and a good chardonnay.