Simple And Saucy Spinach With Feta Cheese Mostaccioli

16 oz mostaccioli or penne pasta
2 Tbsp olive oil
2 cans (15 oz size) diced tomatoes with basil, garlic, and oregano
1 box (10 oz) frozen chopped spinach, thawed, drained, and liquid squeezed out
1/2 to 1 cup crumbled feta
salt and pepper to taste

Put a big pot of salted water on the stove on high to boil.
Put another pot on the stove on medium, add the oil, and when it gets hot, add the diced tomatoes and the spinach, stir and let simmer, stirring occasionally.  The mixture should bubble slowly, not boil, and not stand still.
When the water in the big pot comes to a boil, drop in the pasta and cook according to package directions, but be sure to not let it get soft, just al dente.
Drain pasta well, then add to tomato-spinach mixture in pot, stir to combine, and let simmer together until heated through, 1 or 2 minutes, then add feta, stir, and remove from heat.
Taste and season with salt and pepper if necessary.
Serve hot.
Will serve 4 people, or more with side dishes included, such as salads and breads.  You can also stretch this by adding meat or other protein.