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Cover - Martha's One Pan Pasta

Martha's One Pan Pasta

15 mins
280 cals per serving
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Donal's Notes

This one-pot-wonder sees both pasta and sauce cooked together resulting in perfectly al dente spaghetti and 50% less washing up!

Ingredients

spaghetti
spaghetti
cherry tomatoes
cherry tomatoes
baby spinach
baby spinach
onion
onion
garlic
garlic
red chilli
red chilli
fresh basil
fresh basil
extra virgin olive oil
extra virgin olive oil
Parmesan cheese
Parmesan cheese
sea salt
sea salt
ground black pepper
ground black pepper

Equipment

Large frying pan
Large frying pan
Measuring jug
Measuring jug
Tongs
Tongs
Grater
Grater

Method

1

Arrange the tomatoes, spinach, onion, garlic, and chilli across the base of a large frying pan. Nestle the spaghetti in the centre of the pan and pour over the olive oil and 600ml of water or chicken stock.

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 though the pecorino cheese and basil. Season with sea salt and ground black pepper to serve.

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