Cook pasta in a large saucepan of salted boiling water following the packet directions or until al dente. Reserve ¾ cup pasta water. Drain excess water and set aside.

Meanwhile, heat oil in a large frying pan over medium heat. Add garlic. Sauté, stirring, for a minute or until al dente.

Add spinach. Sauté, stirring, for a few seconds or until wilted.

Add canned diced tomatoes, basil leaves and ½ cup reserved pasta water. Stir to combine. Season with salt and pepper.

Bring to a boil. Simmer for 3 minutes.

Add cooked pasta and grated cheddar. Gently toss to combine. Heat through.

Divide pasta among serving plates. Top with basil and cherry tomatoes, and sprinkle with cheddar to serve, if desired.