Start by heating the olive oil in a large pan over medium heat. Add the minced garlic and sauté until it begins to turn golden. If you're a fan of heat, this is the time to throw in those red pepper flakes.

Once the garlic is aromatic, add the can of diced tomatoes, juice and all. Let the sauce simmer for about 10 minutes to let the flavors meld together.

While the sauce is simmering, bring a pot of salted water to a boil and cook your pasta according to the package instructions.

When your pasta is almost done, add the fresh spinach to the tomato sauce. Cook it just long enough to wilt the spinach - you don't want it to lose all its vibrant color!

Drain your pasta, but save a bit of the pasta water. Add the drained pasta to the sauce and stir to combine. If the sauce is too thick, add a little pasta water to thin it out.

Season with salt and pepper to taste, and if you're feeling a little fancy, grate some fresh Parmesan cheese on top.