Drizzle the olive oil in your skillet. I love my cast iron skillet. Heat on medium heat.

Chop 3 cloves of garlic and add to skillet. Add the remaining whole garlic cloves. Sauté for a couple minutes.

Add the herbs, chili flakes, and salt and pepper and stir to incorporate.

Add the chopped tomatos and cook down until they are soft and the water has cooked off, about 10 minutes. It is important not to include the seeds; I remove the seeds by cutting the tomatos in half and using a spoon to scoop out the insides.

Begin boiling your water.

Next add the red bell pepper and stir. Cook for 5-10 minutes until they soften.

Add the tomato paste and stir to incorporate. You can add more depending on how saucey you want your sauce.

Let cook for 5-10 minutes like this. This is where I added the vegetable stock to prevent the sauce from drying out. I then let it cook for another 10 minutes while the pasta cooked.

Add your dry pasta to the boiled water and cook according to instructions (usually 5-7 minutes).

Add the spinach to the sauce and stir. It should wilt down in about 5 minutes.

Drain your pasta and immediately add to the sauce. Mix well and let everything cook together for a couple minutes.

Dump into your dish(es) and eat!