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Pre-heat oven to 180ºC.
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On a baking tray toss cherry tomatoes in 1 tbsp olive oil and cook in the oven for 15 minutes.
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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.
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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.
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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.
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Turn off heat, stir through spinach, basil, yoghurt and olives (if using). Season with salt and pepper.
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Serve and top with roasted cherry tomatoes, extra basil and parmesan cheese if desired
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Enjoy!
