Toasted spaghetti with garlic, slow-roasted tomatoes, artichoke hearts, and baby spinach

Ingredients
extra-virgin olive oil
3/4 lb. spaghetti, broken into 2 inch bits
1-2 cloves of garlic (you can mince them but I just threw them in whole)
3 cups of the broth of your choosing (I used chicken. Clam would be good.)
1 cup water
crushed red pepper
fresh baby spinach
slow-roasted plum tomatoes
artichoke hearts (I had a jar the fridge).
fresh oregano
s&p

- In a large skillet, heat olive oil over medium-high heat. Add spaghetti and cook, stirring constantly, until golden brown.

- Add garlic and crushed red pepper. Cook until fragrant, about a minute.

- Add broth and water, bring to a boil. Cover and cook over medium heat until pasta is al dente, about eight minutes. Add a few tablespoons of water if spaghetti is too dry. 

- Stir in baby spinach, tomatoes, oregano, and artichoke hearts. Season to taste and serve.