Chop the bacon into small pieces.
Heat the olive oil in a frying pan and fry the bacon pieces with the mixed herbs and garlic puree until the bacon is cooked according to your taste. Add the tomato puree and chilli powder to the pan. Stir the ingredients so that everything is well coated with the tomato puree.
Add the wine and water to the pan and bring the sauce to the boil.
While the sauce is reducing, bring a large pan of salted water to the boil and cook the tagliatelle according to the pack instructions.
Check the seasoning of the sauce and adjust, adding salt and pepper as necessary. Just before mixing the sauce into the pasta, add the spinach to the sauce and mix it in quickly so that it is wilted but still a bright shade of green. Drain the pasta. Mix the sauce into the pasta and serve.
You may not need all the water; it depends on how saucy you want it.
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