Spinach and Ricotta Tagliatelle

Preparation: 10 minutes

Cooking: 40 minutes

Serves 4

500 g fresh or dried tagliatelle

1 clove garlic, crushed

½ tspn dried chilli

Olive oil

800 g tin whole tomatoes

1 tblspn red wine vinegar (optional)

Salt and freshly ground black pepper

250 g fresh English spinach, washed

250 g fresh ricotta cheese

Extra virgin olive oil

Cook tagliatelle according to directions on the packet. Fry garlic and chilli in a little oil until soft. Add tomatoes, bring to boil, reduce and simmer until tomatoes have cooked down into a thick sauce, approximately 30 minutes. Remove from heat. Season to taste with red wine vinegar, salt, pepper and oil. Steam or sauté spinach. Stir pasta into the tomato sauce. Serve pasta, topped with spinach and fresh ricotta. Finish with a drizzle of olive oil.