Bring a large saucepan of water to a boil (without salt ) . Add pasta; cook 8 minutes or until al dente. Reserve 1 cup pasta water then drain in a colander. Set aside.
While pasta cooks, heat a large skillet over medium heat.
Add oil to pan and swirl to coat. Add red pepper and garlic; sauté 30 seconds or until fragrant.
Add tomato paste, stir over heat for about 1 minute.
Add tomatoes, broth, salt, black pepper, artichokes and olives. Cook 5-7 minutes or until tomatoes begin to break down, stirring occasionally.
Add pasta, and simmer 2 minutes. If need more liquid, add reserved pasta water, hot water or more broth as desired.
Stir in spinach and basil; cook 2 minutes or until greens wilt.
Remove from heat and serve.
Top with cheese if desired. Enjoy!