Boil a pot of water for the pasta.
While the water boils, make the sauce. Just blend up all the sauce ingredients and set aside. This makes 2 cups of sauce.
Chop the garlic, shallots and slice the cherry tomatoes.
Heat a pan on medium heat, once hot, add oil, and after about 15 seconds, add the crushed red pepper flakes. Let the chili flakes sizzle for about 5 seconds.
Add the garlic, shallots, and tomatoes. Saute for 10 minutes.
In the meantime, add the pasta to the boiling hot water, season water with salt.
Once done, season with salt, smash the cherry tomatoes slightly, be careful it doesn't squirt on you.
Now add the white wine. Stir and let the wine cook down for about 3 minutes, there should be a little liquid left over.
Now add the fresh spinach.
Stir to combine for about 2 minutes, the spinach will wilt.
This is what you should have. I love this sauce right here.
Lower the heat to low heat. Add the cooked and drained pasta to the sauce.
Add 1 cup of sauce.
Stir. If you need to add more sauce you can. I added another 1/2 cup since I prefer a creamy sauce.
Add 2 tsp of tomato paste. Make sure you use tomato paste and NOT tomato sauce. Stir. Turn off the stove.
Top with a sprinkle of black pepper and Italian seasoning. Stir and serve immediately.