350g pasta

1tbsp olive oil

1 onion, finely chopped

2 garlic cloves, crushed

1tsp fresh thyme, chopped

2 bay leaves

1tsp balsamic vinegar

400g tin chopped tomatoes

100g baby spinach leaves

1tbsp basil pesto

100g soft goats’ cheese, crumbled

2tbsp pine nuts, toasted

Handful fresh basil leaves

  1. Heat olive oil in large frying pan and sauté onion for about 5 minutes until soft
  2. Add garlic, thyme and bay leaves and cook on low heat for 5 minutes, stirring occasionally
  3. Add balsamic vinegar and toss to coat. Sauté until the onion is nicely glazed
  4. Add tomatoes, bring to a simmer, and cook for approximately 15 minutes
  5. Put on pasta to cook
  6. Stir in spinach to tomato mix until just wilted
  7. Add pesto and season
  8. Gently fold in goat’s cheese and remove from heat
  9. Drain cooked pasta and fold into sauce.
  10. Scatter pine nuts and basil and serve immediately