Grape Tomato, Olive, and Spinach Pasta

We love the small sweet grape tomatoes in this lean pasta dish, but you can add cherry tomatoes or larger tomatoes, peeled from seeds and diced.
Bring a large pot of water to a boil. Add the pasta; cook for 8 minutes or until al dente, without adding salt or fat. Drain in a colander over a bowl, reserving 1/2 cup of the cooking liquid.Preheat a large skillet over medium-high heat. Pour the oil into the pan; stir to coat. Add the red pepper and garlic; simmer for 30 seconds. Add tomatoes, stock, salt, black pepper, and olives; cook for 6 minutes or until tomatoes start to boil, stirring occasionally. Add the pasta and 1/2 cup of the remaining cooking liquid to the skillet; simmer for 2 minutes. Add the spinach and basil; cook for 2 minutes or until the greens are wilted. Spread the pasta mixture evenly over 4 bowls; top with a sprinkle of parmesan cheese. Serve immediately.