Preheat oven to 160 ºC.
Place halved tomatoes on an oiled baking tray.
Drizzle with olive oil and season with salt and pepper.
Roast for about 15 minutes, add cherry tomatoes and cook for a further 15-20 minutes, until the tomatoes soften and begin to lose shape. This may be done in advance and the tomatoes, placed in a clean bottle, topped with olive oil and fresh herbs, sealed and used as necessary.
Cook pasta according to packet instructions, rinse and drain.
Meanwhile, heat olive oil in a pan or wok and add garlic and chilli. Stir fry for a minute or two.
Add stock powder and wine and cook for a further minute. Remove thick white stalks from the spinach and chop leaves.
Add spinach and cook, tossing gently, until wilted and cooked through.
Pour vegetable mixture into hot pasta.
Stir in crumbled feta cheese and season with milled pepper.
Top each bowl of pasta with a few roast tomatoes and pig out!