Cook the pasta in boiling salted water until just before al dente.
When you drain pasta, reserve about 1/2 cup of the pasta water.
While pasta is cooking, heat remaining olive oil in a saucepan over medium heat. Add the onion and cook for about 1 minute. Add the tuna and white wine. Let the wine cook down a minute or two and then add the cooked pasta. Stir to combine and cook for a minute or two. Add in a little bit of the reserved pasta water.
Stir in spinach and the roasted tomatoes (you could add just the tomatoes and not the garlic and the thyme from the pan. If pasta seems too dry, add a little bit more of the reserved pasta water. If you don’t mind the garlic flavor, add the garlic from roasting pan). Toss together for 1-2 minutes, until the spinach is slightly wilted.
Season with salt and pepper. Drizzle on a little olive oil Serve immediately, garnished with your desired toppings.