Red wine spaghetti with tomato and goat’s cheese

Method

1. Put the wine in a large pan (with a lid) with 250ml water. Add a generous pinch of salt, then bring to the boil. Add the spaghetti and, once it’s soft enough, push the pasta into the liquid with tongs. Turn the heat down to a simmer, cover the pan and cook for 10-12 minutes (see tip).
2. Meanwhile, put the tomatoes in another small pan and simmer gently over a medium heat to warm through. Add about 2 ladlefuls of the pasta cooking liquid to the tomatoes, then continue simmering gently while the pasta cooks. Add the soft goat’s cheese to the tomatoes. Stir to melt, then season with salt and pepper.
3. Drain the pasta and serve in warmed bowls, with the tomato and goat’s cheese sauce spooned over the top. Scatter over the cheese shavings and basil leaves, then drizzle over a little olive oil and add a grind of black pepper.
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