Bring a large saucepan of water to a boil. Add 1 Tablespoon of salt. Add pasta; cook 8 minutes or until al dente. Drain reserving 1/2 cup cooking liquid.
Heat a large skillet over medium heat. Add oil to pan. Add red pepper and garlic; sauté 30 seconds. Be careful not to burn the garlic. Add tomatoes, broth, 1/4 teaspoon Kosher salt, black pepper, and olives; cook 6 minutes or until tomatoes begin to break down, stirring occasionally.
Add pasta and 1/2 cup reserved cooking liquid to pan; simmer 2 minutes. Stir in spinach and basil; cook 2 minutes or until greens begin to wilt.
Divide pasta mixture evenly among 4 bowls; top with Parmesan cheese.