Meanwhile, heat 1 tablespoon of the olive oil in a frying pan over medium heat. Add pancetta and cook until browned and crisp. Add garlic, and cook for about 1 minute. Stir in the tomatoes, and cook until heated through.
Place the spinach into a colander, and drain the hot pasta over it so it wilts. Transfer to a large serving bowl, and toss with the remaining olive oil, and the pancetta and tomato mixture.