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.