Once water is boiling, add pasta and cook until al dente, 8-10 minutes.

Remove from burner. Reserve 1/4 cup pasta cooking water. Drain in a colander and rinse with cold water. Set aside. Reserve pot; no need to wipe clean.

While pasta cooks, continue recipe.

Core tomatoes and cut into 1/4" dice.

Halve French roll lengthwise.

Stack two spinach leaves, roll up, and slice thinly across the width. (Reserve remaining whole spinach leaves for pasta.)

Mince garlic.

Combine tomatoes, half the garlic (reserve remaining for bread), 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper on one half of prepared baking sheet. Spread into a single layer on their side.

Place French roll on other half of baking sheet, cut-side up. Top evenly with 1 tsp. olive oil, remaining garlic, and a pinch of salt and pepper.

Roast in hot oven until roll is toasted and lightly browned and tomatoes have softened, 7-10 minutes.

Return pot used to cook pasta to medium heat and add 1 tsp. olive oil. Add whole spinach leaves and 1/4 tsp. salt to hot pot and stir until just wilted, 30-60 seconds.

Stir in pesto until warmed through, 30-60 seconds.

If too thick, add reserved pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.

Remove from burner and stir in pasta and roasted tomatoes until combined.

Plate dish as pictured on front of card, garnishing with almonds, red pepper flakes (to taste), and thinly sliced spinach. Bon appétit!