1. Bring a large pot of water to a rolling boil. Season liberally with kosher salt. While the water heats, thinly slice the garlic and drain the tomatoes, reserving the oil.

2. Heat the olive oil in a wide, deep pan over medium-low heat. Gently sauté the sliced garlic and red pepper flakes until fragrant, taking care not to burn the garlic.

3. Add the sliced sun-dried tomatoes to the oil and garlic mixture. Cook for one minute to release their concentrated flavor.

4. Pour in the white wine, increase the heat to medium-high, and bring to a simmer. Cook until the wine has reduced by roughly half. Reduce the heat back to low.

5. Add the pasta to the boiling water and cook until it is about two minutes shy of al dente. Reserve at least one cup of the starchy pasta cooking water.

6. Add one cup of the reserved pasta water to the pan sauce. Immediately add the partially cooked pasta and toss vigorously for one to two minutes until fully al dente and coated in the now-emulsified sauce.

7. Remove the pan from the heat. Stir in the fresh spinach, torn basil, salt, and pepper. The residual heat will wilt the spinach. Stir in a handful of the grated Pecorino Romano and toss one last time.

8. Plate immediately with a generous drizzle of the reserved sun-dried tomato oil or high-quality extra virgin olive oil and a final grating of cheese.