Spaghetti With Spinach, Tomatoes And Goat Cheese

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3/4 pound spaghetti

1/4 cup extra-virgin olive oil

2 garlic cloves, thinly sliced

Pinch of crushed red pepper

1 cup grape tomatoes (6 ounces), halved

Kosher salt and freshly ground black pepper

8 cups baby spinach (7 ounces)

1/4 cup freshly grated pecorino cheese, plus more for serving

4 ounces fresh goat cheese, crumbled (1 cup)

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