In a large sauce pot, bring water to boil, add salt and pasta. Cook until al denta, drain and reserve 1/2 cup of the pasta water.
While you are waiting for the pasta to cook, heat olive oil in a skillet at medium temperature, add cherry tomatoes, and cook with a lid on and until the tomatoes start to burst and the juices release, about 5-7 minutes.
Sauté garlic, for about one minute, enough for the aroma to start releasing. Add white wine, and cook until half has evaporated, then add spinach, salt, black pepper and red pepper flakes (if using). Sauté until the spinach has soften. Add some of the reserved pasta water at this time. Cook for another minute or two.
Add cooked pasta to skillet, along with the basil and Parmesan cheese and toss just enough to coat pasta.
Serve and garnish with basil and grated Parmesan cheese.
