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Preheat oven to 425°F. In a bowl, toss the tomatoes with the garlic, oil, and season well with salt and pepper. Transfer to a baking dish (use a spatula to get all of the garlic/seasonings and oil out of the bowl and transferred to the pan).
Roast tomatoes and garlic for 20 minutes, tossing every 5 minutes.
Cook your pasta according to directions on box while tomatoes are roasting. I recommend salting your pasta water and cooking to al dente. Before draining pasta, reserve ½ cup of the pasta water.
In a skillet over medium- low heat, add olive oil, lemon juice, tomato paste, red pepper flakes, and salt and pepper. Stir to combine, then pour in ¼ cup reserved pasta water. Let cook for 1-2 minutes.
Stir in the roasted tomatoes and all of the juices/oil from the pan. Let cook for 1 minute, then toss with the spaghetti, spinach, and basil. Add extra pasta water as needed to thin out the sauce. serve and enjoy!