Halve the tomatoes and set aside.

Cook gluten free pasta according to instructions on the packet. In the last minute of cooking add the baby spinach leaves.

Once pasta is cooked, drain, reserving about 1/3 cup of pasta cooking liquid.

Add tomatoes to pasta along with olive oil, salt and pepper. Toss very well. Add some of the reserved cooking liquid to loosen everything up if required.

Serve with feta crumbled on top.