Boil the pasta adding a pinch of salt in the water. When it’s ready, cool under running water then drain.
Cut the cherry tomatoes into halves, add 2 tbs olive oil, chopped garlic, a pinch of salt and pepper and roast them in the preheated oven at 180C, for 15 min, to get as much flavour as you can from them.
Add 2 tbs olive oil in a pan and then the chopped garlic. Cook it for about 2 min so it will enhance it's flavour. At this point you can start adding the fresh spinach, stirring and adding more. A pinch of salt and pepper is always welcomed.
Right after you added all the spinach, it will start to reduce its size and you will be left with just a quarter of the big 500g bag of spinach.
Add pasta on top of the spinach and toss. At the end you can add your roasted cherry tomatoes and sprinkle grated parmesan.