Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and cook until soft and caramelized, about 5-10 minutes. Add the garlic, basil, oregano, turmeric, kosher salt and pepper. Cook for 1 minute or until fragrant. Slowly add the fire roasted tomatoes and the juices from the can, crushing the tomatoes with the back of a wooden spoon. Add the sun-dried tomatoes and apple cider vinegar. Simmer the sauce for 10-15 minutes or until reduced slightly. If desired, you can puree the sauce in a blender.

Stir in the spinach and cook for five minutes longer.

Meanwhile, bring a large pot of salted water to a boil and boil the pasta to al dente according to package directions. Drain.

Divide the pasta among bowls and top with a generous amount of sauce. Top as desired with cheese, nuts and herbs.