Fill a large pot with salted water and bring it to a boil. Add the pasta and cook according to package instructions until al dente. Reserve about 1/4 cup of the pasta water, then drain and set pasta aside.

While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.

Add the halved cherry tomatoes to the skillet and cook, stirring occasionally, until they start to soften and release juices, about 3–4 minutes.

Stir in the fresh spinach and cook just until wilted, about 1–2 minutes. Don’t overcook — you want bright green leaves.

Add the drained pasta to the skillet and toss to combine. If the mixture seems dry, add a splash of the reserved pasta water to loosen and help the sauce coat the pasta.

Season with salt and black pepper to taste. Taste and adjust seasoning as needed.

Serve immediately with grated Parmesan on top and a few torn basil leaves for garnish.