2 tbsp olive oil
2 garlic cloves, finely chopped
1 red chilli, deseeded and finely sliced
125 g baby spinach leaves
A large handful of fresh basil leaves, roughly chopped
Salt and black pepper
100 g goat's cheese, crumbled into pieces
10 green olives, halved
1 Place a large saucepan of water on a high heat and bring to the boil. Add the pasta and cook as per packet instructions. Drain, cover and keep warm.
2 Heat the oil in a large frying pan over a medium heat. Add the garlic and chilli and cook for one minute.
3 Add the spinach leaves and cook for 2-3 minutes, until starting to wilt.
4 Reduce the heat to low, add the pasta to the pan and toss with the garlic and chilli. Cook for two minutes then add the basil, goat’s cheese and olives. Stir to combine with the other ingredients. Serve immediately.