In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Add the diced tomatoes (with juices), vegetable broth, oregano, salt, and pepper. Stir to combine.

Bring the mixture to a boil, then add the penne pasta. Stir well and reduce the heat to a simmer.

Cover the pot and cook for about 10-12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.

Stir in the chopped spinach and cook for an additional 2-3 minutes until wilted.

Remove from heat and let it sit for a few minutes before serving.