Cook the Pasta: Bring a large pot of salted water to a boil. Cook the Mafaldine pasta according to the package instructions until al dente. Drain and set aside.

Prepare the Sauce: Heat olive oil in a large skillet over medium heat. Sauté the diced onion until translucent, then add the minced garlic and cook for another minute.

Add the Cream: Stir in the heavy cream and bring to a gentle simmer. Add the grated Parmesan cheese, stirring until it melts and the sauce thickens.

Combine Ingredients: Add the cherry tomatoes and spinach to the skillet. Cook for 2-3 minutes until the spinach wilts and the tomatoes soften.

Season: Season the sauce with salt, black pepper, dried basil, and chili flakes if using.

Toss the Pasta: Add the cooked Mafaldine pasta to the skillet. Toss to coat the pasta evenly with the sauce.

Serve: Plate the pasta, garnish with extra Parmesan and fresh basil if desired, and serve hot.