In a large, high-sided pan, combine the sliced garlic, halved cherry tomatoes, olive oil, and two generous pinches of salt. Nestle the dry spaghetti or angel hair right on top. If it doesn’t quite fit, feel free to break it in half, just maybe don’t mention it to your Italian friends. Pour in the boiling water, making sure everything is just barely covered.

Set the pan over medium-high heat and bring it all to a lively boil. Cover and cook for 8 to 12 minutes, or until the spaghetti is al dente. Keep an eye on it, lifting the lid every few minutes to stir gently. This helps keep the pasta from clumping and ensures an even cook.

Once the pasta is tender, take the pan off the heat and toss in the spinach. It will wilt beautifully from the residual warmth. Add the Parmigiano Reggiano and stir well, the pasta water should transform into a glossy, velvety sauce that clings to every strand. Serve hot and enjoy every twirl.