Adapted from Eat, Drink and Be Vegan. This was great tonight. Came together in a snap so perfect for work nights.
Heat a couple of tablespoons of olive oil. Throw in four or more cloves of garlic, minced. Add a finely chopped onion (smallish). Salt and pepper. Cook for a few minutes until its softened. Add 1/3 cup of red wine. Add tablespoon dried basil. Tablespoon dried oregano. Marjoram if you like it. Bring to a boil and stir for a minute. Add one can of diced tomatos including juice. Turn to simmer. Get the water boiling. Toast some pine nuts. Cook the pasta (I like penne for this dish).
When the pasta is almost done, and the sauce has thickened a bit. Add about eight cups of baby spinach leaves to the sauce pan and toss until wilted. Take off the heat. Drain the pasta.
Place a serving of pasta in a shallow soup bowl. Top with some of the spinach tomato sauce. Top that with toasted pine nuts.