Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté until they’re translucent and fragrant—about 3–4 minutes. No crying necessary, just tasty vibes.

Pour in the herb blend, red pepper flakes if using, and a pinch of salt. Stir for another 30 seconds to wake up the flavors.

Add the pasta, diced tomatoes with their juices, and broth. Give it a good stir to make sure the pasta is mostly submerged. Bring to a boil, then reduce heat to a lively simmer.

Cook, stirring occasionally, for about 10–12 minutes, or until the pasta is al dente and most of the liquid has reduced. If it looks a bit dry, splash in a splash more broth or water.

Stir in the spinach (if using) and cook until wilted, 1–2 minutes. Taste and season with more salt and pepper as needed.

Top with grated Parmesan, toss once, and serve hot. Optional: squeeze of lemon for brightness, if you’re into that zing.