1. Pre-heat oven to 180ºC.
  2. On a baking tray toss cherry tomatoes in 1 tbsp olive oil and cook in the oven for 15 minutes.
  3. In a pot of boiling, salted water, cook pasta as per packet directions. Once cooked, save 1 cup of pasta water and drain the rest.
  4. Heat the remaining olive oil in a pan and sauté the onion and garlic with a pinch of salt. Cook for around 8 minutes on low heat.
  5. Once you have sautéed the onion and garlic, add the tomatoes and cook for 5 minutes, then add the pasta water and the pasta and cook for another 5, until sauce thickens.
  6. Turn off heat, stir through spinach, basil, yoghurt and olives (if using). Season with salt and pepper.
  7. Serve and top with roasted cherry tomatoes, extra basil and parmesan cheese if desired
  8. Enjoy!