Step 1

Boil a kettlePeel and finely chop (or grate) the garlic

Step 2

Heat a medium-sized pot with a large drizzle of olive oil over a low heatOnce hot, add the chopped garlic and chilli flakes (Can't handle the heat? Go easy!)Allow them to sizzle in the oil for 30 sec

Step 3

Add the chopped tomatoes and vegetable stock cube[s]Increase the heat to medium and stir until the stock cube[s] have dissolvedCook for 10-15 min until the tomatoes have reduced to the consistency of a thick sauce

Step 4

Meanwhile, add the linguine to a large pot of boiled water with a big pinch of salt over a high heatBring to the boil and cook for 8-10 min, or until cooked with a slight bite

Step 5

Meanwhile, wash, dry, and chop the baby leaf spinach roughly

Step 6

Add the chopped spinach to the linguineCook for 30 sec until the spinach has wilted, then drain the lot and return to the potOnce the tomato sauce has thickened, add the red wine vinegar, 1 tsp [2 tsp] sugar and a generous pinch of salt

Step 7

Cut the goats' cheese in half Remove the tomato sauce from the heat and stir in half of the goats' cheese, keeping the rest for servingSprinkle the toasted and black sesame seeds onto a chopping board and roll the goats' cheese in the seeds to coat

Step 8

Add the tomato and goats' cheese sauce to the pot of cooked linguine and spinach and mix until the linguine is coatedServe the linguine with the remaining goats' cheese dotted around Enjoy!