Let’s bring this dish to life with these simple steps:

1. Bring a large pot of salted water to a boil and cook the whole wheat spaghetti according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
3. Add the cherry tomatoes to the skillet and cook for 3-4 minutes until they begin to soften and release their juices.
4. Toss in the chopped spinach, artichoke hearts, olives, capers, and red pepper flakes (if using). Cook for an additional 2-3 minutes, stirring often, until the spinach wilts.
5. Add the cooked spaghetti to the skillet, along with the reserved pasta water. Toss everything together until well combined and heated through.
6. Season with salt and pepper to taste, then sprinkle with Parmesan cheese. Stir to combine, allowing the cheese to melt slightly into the sauce.
7. Garnish with fresh basil leaves before serving.

This recipe is a testament to the beauty of simple, fresh ingredients—a philosophy that guided my culinary education at Le Cordon Bleu and continues to inspire my cooking today.