Sweet cherry tomatoes take the place of a classic simmered red sauce in this Bolognese update that's perfect for summer. Handfuls of fragrant basil and spinach leaves add to the lightness in this family favourite.
Cook pasta in a large saucepan of salted, boiling water for 11 minutes or until al dente. Drain well, reserving 180ml (¾ cup) cooking water.
Meanwhile, peel and crush garlic, pick basil leaves from their stems and halve cherry tomatoes.
Heat oil in a frypan over medium-high heat. Add mince and cook, breaking up any lumps with a wooden spoon, for 5-6 minutes or until golden and caramelised.
Add garlic and ½ the basil leaves and cook, stirring, for 1 minute or until fragrant. Add tomato paste and cook for 1–2 minutes or until caramelised. Season with salt and pepper.
Add spaghetti, tomatoes, spinach and reserved pasta water and toss to combine. Cook for 2 minutes or until spinach is wilted and pasta is warmed through.
Toss salad leaves with your favourite dressing. Divide Bolognese between bowls. Top bolognese with remaining basil leaves and sprinkle with parmesan. Serve with salad on the side.