Cook pasta according to package directions; reserve ~1/4 cup of pasta water; drain the rest.

While pasta cooks, heat a large skillet over medium-high heat. Coat with cooking spray, arrange tomatoes, cut side down and cook about 2 minutes or until seared. Stir tomatoes, cook additional 30 seconds. Remove from pan; set aside.

Reduce heat to low, add oil to pan. Add red pepper flakes, garlic and cook 2 minutes, stirring occasionally. Place canned tomatoes in a mini food processor; blend until almost smooth. Add pureed tomatoes and salt to oil mixture; cook 8 minutes, stirring occasionally.

Remove skillet from heat. Add spinach and cooked pasta and 1-2 tablespoons of reserved pasta water. Toss well until spinach wilts slightly.

Arrange 1 1/3 cups pasta mixture in each bowl. Divide the seared grape tomatoes evenly among the servings. Dollop about 1 Tablespoons of goat cheese over each serving. Serve with chopped basil if desired.