Heat the olive oil in a big frying pan, add the garlic and fry it for a few seconds (make sure it doesn't burn).

Add the cherry tomatoes and cook them on a medium heat for about 5 minutes.

In the meantime cook the spaghetti per the packet instructions. Before you drain the pasta, save a few tablespoons of the cooking water for later use.

Add the spinach to the tomatoes and cook till just wilted, adjust the seasoning (you may want to add 0.5 tsp sugar if the sauce is still too tangy).

Add the cooked pasta, mozzarella and - if the dish is too dry – a few tablespoons of the kept pasta cooking water, stir and quickly serve (if you wait too long, the mozzarella will melt and it will be difficult to serve).