This one is a real corker, summery pasta in a bowl as the tomatoes and goat’s cheese are zingy and the spinach keeps the green taste fresh.

I found this by pure chance when searching for something to do with the spinach in my veg box, you know when you are just bored of the old favourites and fancy something new - well I think this one is a keeper, a pretty quick supper (35 mins) and certainly a really easy one!

Ingredients
From Jamie Oliver’s jamiesdinners.com website

2 cloves garlic
1 tin toms
Basil stalks/dried oregano
1 red chilli
Dash red wine vinegar (I used balsamic)
Couple of handfuls of spinach
100g fresh goat’s cheese (the kind without a rind)
Tagliatelle (6-7 nests)
Olive oil
S&P

Serves 2 well

1 Heat some olive oil and gently fry the garlic (crushed), chilli (pierced) and basil stalks (chopped) or oregano (sprinkled) for a minute
2 Add the tin of toms (leave them whole, you’ll squash them at the end, Jamie says this stops the seeds becoming bitter), S&P and simmer gently, half covered for 30 mins
3 After 25 mins put the tagliatelle on to boil
4 Back to the sauce, take out the chilli, add the dash of red wine vinegar and squash the tomatoes, turn off the heat and cover
5 Just before the pasta is ready add the spinach to the tom sauce and cover
6 Drain the pasta, mix in with the sauce and crumble the goat’s cheese on top - serve with a green salad and maybe a hunk of bread to mop up the sauce.