1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Don’t forget to reserve 1/4 cup of the pasta cooking water before draining.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté gently for 1-2 minutes until fragrant but not browned—this brings out the sweetness without bitterness.
3. Add the halved cherry tomatoes to the skillet. Cook for about 5 minutes until they start to soften and release their juices. Stir occasionally to prevent sticking.
4. Toss in the chopped spinach and cook just until wilted, about 2 minutes. I love this step because it’s a subtle way to add greens that even my sister Ouma’s kids enjoy without complaint.
5. Add the cooked pasta to the skillet, stirring to combine with the tomato and spinach mixture. Pour in the reserved pasta water a little at a time, just enough to loosen the sauce and help it cling to the pasta.
6. Sprinkle the dried oregano, salt, and pepper to taste. Stir in the shredded mozzarella cheese, allowing it to melt gently into the pasta for a creamy finish.
7. Remove from heat and sprinkle with grated Parmesan cheese. Garnish with fresh basil leaves if you have them on hand—Mama Lou always said fresh herbs make a dish come alive.

One thing Mama Lou taught me is that cooking with love means paying attention to the little details—like the smell of garlic or the glisten of melted cheese. These moments are where the magic happens.