Wash the spinach. Discard stalks and cut the leaves into strips of finger thickness.
Peel the onion and chop thinly in half moon shape.
Peel and slice the garlic.
Separate oregano leaves from the stalks.
Cut the cherry tomatoes horizontally in half.
Boil and keep aside to use 1 liter of water.
Take 1 tbsp of olive oil to the pan and heat it for 1 min over medium heat.
Take the onion to the pan and sautée it for 2 minutes.
Take the garlic into the pan and stir it for up to 1 min.
Add water, spaghetti, spinach, oregano and cherry tomatoes into the pan.
Cook for 10-12 min, stirring occasionally over high heat. (The lid of the pan is open, spaghetti will absorb almost all the water)
Take the spaghetti to the service plates with tong without using strainer. (Allow excess water to drain while you are taking to the plate.)
Add some salt and black pepper (You can put of them generously)
Add parmesan and stir.
Serve by decorating with oregano leaves.