40 ml (8 teaspoons) water in which pasta was cooked
Garlic, oregano, salt and pepper to taste
500 ml (2 cups) cherry tomatoes, cut in halves
120 g (4 ounces) small bocconcinis
1 l (4 cups) miniature spinach
1 l (4 cups) arugula
Cook pasta in boiling salted water. Keep a bit of the cooking water, drain and place again in casserole. Mix the oil, wine, the cooking water, garlic, oregano, salt and pepper in a bowl. Pour over the pasta.
Add the tomatoes and cheese. Let heat for 1 or 2 minutes.
Add the spinach and the arugula by stirring gently so that they soften without cooking.