Cook pasta to al dente as directed on package. Reserve 1/2 cup of the liquid before draining.
In a large skillet, heat oil over medium. Cut sausage into bite sized pieces, toss into skillet, cook and stir.
While sausage cooks, mince garlic and cut tomatoes in half. Add to skillet. Pour in broth, salt, pepper and olives. Cook for 5-6 minutes, stirring occasionally. Add pasta and reserved liquid. Turn down heat and simmer for 2 minutes.
Add spinach and basil leaves (basil may be sliced thinly or kept whole) cover and remove from heat. Allow to sit for 2 minutes so greens can wilt.
Garnish with Parmesan cheese, and serve nectarines on the side.