In a large pan with tall sides, add the garlic, tomatoes, olive oil, and two big pinches of salt.

A hand is sprinkling sliced garlic from a small glass dish into a bowl filled with halved cherry tomatoes. In the background, there are bowls and a cutting board on a light wood surface.

Add the dry spaghetti on top (break in half, if necessary, to fit in the pan—don’t tell any Italians 🤫) and top with the water, which should be just enough to cover the ingredients.

A bowl of uncooked spaghetti, halved cherry tomatoes, and garlic cloves is being filled with hot water from a kettle, set against a kitchen background.

Bring the contents to a boil, cover, and cook on medium-high heat until the pasta is al dente; about 8 to 12 minutes. Depending on the size of your pan and brand of pasta, you may need to uncover the pot every few minutes and give the pasta a stir, to prevent clumping.

Remove the pan from the heat, and add the spinach right away, so it cooks from the residual heat. Add the grated cheese and stir everything well. The stirring should produce a luscious, creamy sauce. Serve and enjoy!