Begin by bringing a large pot of salted water to a vigorous boil over high heat. Add the penne once it reaches a rolling boil, stirring gently. Cook the pasta for about 9–10 minutes, reserving a cup of the starchy cooking water before draining.

While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat until it shimmers slightly.

Add a pinch of crushed red pepper flakes and a generous handful of grape tomatoes to the skillet. Sprinkle with salt and black pepper, sautéing for about 9-10 minutes while pressing the tomatoes to release their juices.

Add the thinly sliced garlic to the pan, cooking for an additional minute until fragrant, taking care not to let it brown.

Pour in half a cup of white wine or chicken broth and bring to a gentle boil. Allow it to simmer for 5 minutes to reduce and concentrate the flavors.

Add a generous handful of fresh spinach and simmer until the leaves just begin to wilt, about 1-2 minutes.

Combine the cooked penne with the vibrant sauce, tossing gently to coat evenly. Add reserved pasta water as needed for desired consistency.

Plate your Tomato and Spinach Pasta immediately, topping with Parmesan cheese if desired.