1.  Arrange the tomatoes, spinach, onion, garlic, and chili across the base of a large frying pan. Nestle the tagliatelle in the centre of the pan and pour over the olive oil and 600ml of water.
2.  Place the pan over a medium high heat and bring the contents of the pan to the boil. Using a tongs, stir the pasta regularly and cook for about 9 minutes until it’s cooked and the liquid has nearly evaporated creating a sauce.
3. Remove the pan from heat and stir through the pecorino cheese and basil. Season with salt and black pepper to serve.