Boil the pasta according to the package directions, and reserve about 1/4-cup of the pasta water before draining it.
While the pasta is cooking, heat one tablespoon of olive oil in a skillet over medium heat. Add the tomatoes, basil, parsley and oregano and stir to coat the tomatoes with oil. Saute the tomatoes, stirring regularly, until they start to burst or give up their juices, then remove them from the heat.
Meanwhile, add the avocado, spinach, garlic, one tablespoon olive oil, salt and pepper to a food processor or blender and process until smooth, adding some of the pasta water, one tablespoon at a time, until the sauce is smooth and to your preferred consistency. Taste it and add more salt and pepper, if desired.
Stir the pasta and sauce together until it is well coated, and then serve, topping each scoop with some of the cherry tomatoes, along with the juices from the pan.