Lightly salt a large pot of water and bring to a boil over high heat. Once boiling, add pasta and cook for 12 to 13 minutes, stirring occasionally.
In the meantime, heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering.
Add spinach leaves to the skillet in batches, cooking until shriveled. Stir frequently and continue adding spinach in batches until it has all cooked down, about 5 minutes.
Lower heat to medium low. Add diced tomatoes and garlic, then season with basil, parsley, oregano, and crushed red pepper. Sauté until tomatoes are slightly softened and the juices have released, about 3 to 4 minutes. Season with salt and pepper to taste, then remove from heat and set aside.
When the pasta has finished cooking, strain and add cooked pasta to the tomatoes and spinach.
Add the remaining 1 tablespoon olive oil and an extra sprinkle of crushed red pepper, if desired, and stir to combine.
Serve hot, topped with an optional sprinkle of grated parmesan cheese.