Tagliatelle with tomato sauce, spinach and ricotta

Serves 4

• 1 large clove of garlic, chopped
• a pinch of dried chilli
• olive oil
• 2 x 400g tins of whole plum tomatoes
• red wine vinegar, to taste
• salt and freshly ground black pepper
• 500g tagliatelle
• 255g/9oz fresh spinach, washed
• 255g/9oz fresh ricotta (preferably buffalo), seasoned and crumbled
•extra virgin olive oil

Fry the garlic and dried chilli in a little olive oil until softened. Add the tomatoes, bring to the boil, then reduce the heat to a simmer. The tomatoes should remain whole until they have cooked down into a thickish sauce. Break them up with a fork or spoon. Remove from the heat and season carefully to taste with a little red wine vinegar, salt, freshly ground black pepper and some good olive oil.Cook the tagliatelle in salted boiling water until al dente. At the same time steam the spinach in a colander above the pasta. Drain the tagliatelle and stir into the tomato sauce. Serve with a generous amount of spinach on top and scattered with the ricotta. Finish with a drizzle of peppery extra virgin olive oil.

recipe from http://www.jamieoliver.com/recipes/pasta/tagliatelle_with_tomato_sauce_spinach_an