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Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Reserve 1 cup of pasta cooking water.
Meanwhile, in a large nonstick skillet, heat the olive oil over medium-low heat and sauté the onion until softened and translucent, about 3 minutes.
Add the garlic and cook for another minute before adding the cherry tomatoes, sun-dried tomatoes and vinegar. Cook until the tomatoes have softened and start becoming jammy, 10 to 12 minutes.
Add the spinach and basil, and stir into the sauce until the leaves have wilted. If the sauce is getting too sticky, you can add 1 or 2 tablespoons of the pasta cooking water to help loosen it a little. Season to taste with salt and pepper.
When the pasta is cooked to al dente, reserve 1 cup of pasta cooking water and drain the pasta. Add the pasta to the sauce and stir together to completely coat the noodles. Use the reserved pasta cooking water as needed to loosen the sauce to your liking. Garnish with basil and pepper before serving.