This dish serves 4, with some left over for lunch. It takes about 20 minutes to prepare.

Ingredients:

• 500 g spaghetti cooked though slightly firm
• 5 cloves garlic, chopped finely
• a sprinkle of brown sugar and salt to taste
• a slurp of olive oil and a tblsp butter for frying
• 4 large truss tomatoes, chopped
• 130 g goats' cheese
• ¼ cup hot water
• 100 g spinach leaves
• 60 mL tamari
• chilli flakes and salt to taste
• grated Parmesan or Romano cheese to serve

How it's done:

1. Cook the pasta: Place spaghetti in a large pot of salted, boiling water, stirring to prevent strands sticking together. Boil it until al dente. Take it off the heat and add cold water to the pot to arrest cooking. Drain, though don’t rinse.
2. Make the sauce: Fry garlic in olive oil and butter in the same pot, or using a large frying pan depending on how much you enjoy washing up. Add a little brown sugar and salt. Your aim is to get the garlic soft though not brown. Add chopped tomatoes and chilli flakes, stirring all the while. Add hot water then goats’ cheese, stirring in the cheese until it's evenly distributed. Mix the spinach leaves and tamari through, then add the cooked spaghetti, continuing to mix the sauce through the pasta.
3. Serve it up: Using tongs, take one scoop of spaghetti mix and twirl the scoop in the centre of a large and flattish bowl (the larger the bowl, the nicer the effect). Add a smaller twirl on top of that to gain a bit of height. Sprinkle spinach leaves around the sides of the dish, and top with grated Parmesan or Romano cheese.